This Thai Basil Chicken (Gai Pad Krapow) recipe is a standout for its bold flavors, lightning-fast prep, and clean nutritional profile.
In just 10 minutes, you get a deeply satisfying dish that’s packed with lean protein (22g per serving) and relatively low in carbohydrates (8g), making it ideal for high-protein or low-carb diets.
10-Minute Thai Chicken with Basil Punch
Equipment
- 1 Wok or Large Skillet: For stir-frying the ingredients over high heat
- 1 Chef’s Knife: For slicing garlic, shallots, and chilies
- 1 Cutting Board: For prepping all ingredients
- 1 Silicone Spatula or Wooden Spoon: For stirring and mixing
- 1 Measuring Spoons: For accurately measuring sauces and seasonings
Ingredients
- 3 –4 tablespoons cooking oil vegetable or neutral oil preferred
- 3 Thai bird’s eye chilies or Holland chilies thinly sliced (remove seeds for less heat if desired)
- 3 medium shallots thinly sliced
- 5 garlic cloves thinly sliced
- 1 pound ground chicken preferably lean
- 2 teaspoons sugar or honey for balance
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low-sodium chicken broth or water
- 1 generous bunch fresh Thai or holy basil leaves
Instructions
- Aromatic Base: Heat the oil in a wok or large skillet over high heat. Once shimmering, toss in the sliced chilies, shallots, and garlic. Stir-fry for about 1 to 2 minutes, or until the garlic is golden and aromatic but not burned. This forms the flavor foundation of the dish.
- Cook the Chicken: Add the ground chicken to the hot wok. Break it apart using your spatula and stir-fry for 2 to 3 minutes, or until it’s no longer pink and begins to brown slightly. Keep the heat high to ensure quick cooking and caramelization.
- Season & Balance: Sprinkle in the sugar (or honey), followed by the soy sauce and fish sauce. Stir thoroughly so the chicken is evenly coated and the flavors meld. Stir-fry for about 1 more minute to allow the sauces to absorb into the meat.
- Deglaze & Reduce: Pour in the chicken broth or water. Stir well and let the liquid bubble away over high heat—this should take less than a minute. The sauce will reduce and cling to the chicken, enhancing the umami profile.
- Add the Basil: Finally, toss in the fresh basil leaves. Stir-fry just until wilted and glossy, about 30 seconds. Turn off the heat and give everything one final toss to distribute the basil evenly.
- Serve Immediately: Spoon the basil chicken over freshly steamed jasmine rice. Garnish with extra basil or a fried egg for a traditional Thai touch.
Notes
- Basil Varieties: Holy basil is the traditional choice, offering a slightly spicy, peppery flavor. Thai sweet basil is a good substitute if holy basil isn’t available.
- Spice Level: Thai bird chilies pack serious heat. Use fewer or switch to milder chilies like Holland or Fresno for a gentler dish.
- Protein Alternatives: Ground turkey, pork, or firm tofu can be used in place of chicken.
- Meal Prep Tip: Make a double batch and store in airtight containers for up to 3 days in the fridge. Reheat gently and serve with fresh rice.
- Serving Suggestion: A crispy fried egg on top (Thai-style) makes this dish even more indulgent.
The use of garlic, shallots, and chilies brings aromatic depth, while Thai basil adds a fragrant, peppery twist that’s both refreshing and invigorating.
With only 3g of saturated fat and heart-healthy oils, this stir-fry supports a balanced diet without sacrificing taste.
It’s a great go-to for weeknights, lunch meal prep, or whenever you want a restaurant-quality meal at home—without the delivery wait.
Must-Have Tools for Perfect Results
Carbon Steel Wok
A wok is essential for high-heat, fast stir-frying. Its sloped sides allow for quick cooking and tossing, helping develop deep, savory flavors.
Perfect for anything from Thai stir-fries to fried rice and sautéed veggies.
Chef’s Knife
Precision slicing of garlic, chilies, and shallots is key here. This ultra-sharp, ergonomic knife ensures clean cuts and speeds up prep time, making it indispensable for daily use.
Garlic Press or Slicer
Save time mincing garlic by using this sturdy press. It extracts full flavor with less effort and is easy to clean—great for all your garlic-heavy dishes.
Silicone Spatula
Perfect for stir-frying without scratching your cookware. Heat-resistant and flexible, it helps you mix ingredients efficiently and scrape every bit of flavor from the wok.
Measuring Spoons
Accurate seasoning matters. These magnetic measuring spoons snap together for storage and ensure consistent flavor across recipes.
Chef’s Secrets for Maximum Flavor
The key to truly nailing Thai Basil Chicken lies in managing heat and layering flavor at the right moments.
First, use high heat throughout the stir-frying process—this ensures caramelization and prevents the ingredients from steaming.
Always start by blooming your aromatics (chilies, shallots, and garlic) in hot oil; this draws out their essential oils and creates a flavor-packed base.
When cooking ground chicken, avoid overcrowding the pan so the meat browns rather than steams.
Don’t skip the deglazing step—adding broth or water helps lift the flavorful bits stuck to the bottom of the pan and distributes them throughout the dish.
Finally, add the basil at the end and stir just until wilted; overcooking it can dull its flavor and color.
These small but essential steps elevate a simple stir-fry to something that tastes like it came straight out of a Thai kitchen.
Serving Suggestions for Every Meal
This dish is traditionally served with a generous portion of jasmine rice, which helps absorb the rich, savory sauce.
For a more authentic Thai experience, top it with a crispy fried egg—known as kai dao—with lacy edges and a runny yolk to add richness and depth.
If you’re looking to cut back on carbs, serve it over cauliflower rice or steamed vegetables like bok choy or green beans.
Want a full Thai-style dinner? Pair it with a light cucumber salad dressed in rice vinegar or a bowl of tom yum soup for contrast.
This recipe also makes a great filling for lettuce wraps or even a fusion-style wrap in a tortilla for a quick lunch.
However you serve it, Thai Basil Chicken is versatile enough to adapt to your preferences while keeping its bold, unmistakable flavor.
Storage Tips for Lasting Freshness
Thai Basil Chicken stores very well and makes an excellent make-ahead meal.
Once cooked, allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.
When reheating, use a skillet over medium heat to preserve texture, or microwave in 30-second bursts until heated through.
If the mixture looks dry, add a splash of water or broth to loosen it up. While basil is best fresh, it will hold up reasonably well after reheating—just avoid reheating more than once.
You can also freeze the cooked chicken mixture (without rice or egg) for up to 2 months. Thaw overnight in the fridge and reheat as needed for a fast, flavorful meal.
Frequently Asked Questions (FAQs)
1. Can I use a different protein?
Absolutely. While ground chicken is traditional, you can substitute it with ground turkey, pork, or even crumbled tofu for a plant-based version.
Just make sure to cook the protein thoroughly and adjust the seasoning if needed.
2. What if I can’t find Thai basil?
Thai basil or holy basil is ideal for its unique flavor, but if you can’t find it, Italian basil or even fresh mint and cilantro (mixed) can be used in a pinch. The taste won’t be identical, but still fresh and vibrant.
3. Is this recipe very spicy?
It can be, depending on the type and amount of chilies you use. Thai bird’s eye chilies are quite hot, so reduce the quantity or opt for a milder chili like Fresno or Holland if you prefer a gentler heat level.
4. Can I double the recipe for meal prep?
Yes! This recipe scales well. Double all the ingredients, but stir-fry in batches if your pan isn’t large enough—this ensures everything cooks evenly and maintains texture instead of becoming soggy.
5. What type of rice pairs best?
Steamed jasmine rice is the classic choice for Thai dishes thanks to its light aroma and fluffy texture.
You can also use brown rice for added fiber or serve it with rice noodles for a twist.
