Thai Basil Chicken

4.92 from 12 reviews

Thai Basil Chicken or Gai Pad Krapow is a popular Thai chicken recipe that is easy and quick to make, budget friendly and incredibly tasty! You can make this easy Thai recipe with ground chicken or ground turkey. Boneless and skinless chicken breasts or thighs cut into bite size pieces can also be used (cooking time will increase by a few minutes).

Course Main Course

Cuisine Thai

Keyword Basil Chicken, Gai Pad Krapow, Ground Chicken stir fry, Thai Basil Chicken

Prep Time 12

Cook Time 8

Total Time 20

Servings servings

Calories 311kcal

Author Chef Kathy McDaniel

Ingredients

For the Sauce

3 tablespoons sweet soy sauce *see notes
2 tablespoons oyster sauce
1 tablespoons fish sauce
1/4 cup chicken broth
1/4 teaspoon ground black pepper

For the Stir Fry

2 tablespoons vegetable, canola or peanut oil
4 garlic cloves, finely chopped or minced
1 - 2 Thai or serrano chiles, seeded and thinly sliced
1 pound ground chicken
1 small red onion, sliced
1 red bell pepper, sliced
1 cup Thai basil leaves, stems removed, loosely packed *see notes

Instructions

In a small bowl, mix the sauce ingredients and set aside.
Heat the oil in a wok or large skillet over high heat. Add the garlic and chiles and cook for about 20 seconds stirring constantly. Add the ground chicken and cook for about 3 - 4 minutes breaking up the meat into small pieces. You want the chicken to have some texture so don't break it up too much. When the chicken is no longer pink, drain any excess liquid.
Add the onions and red bell peppers and stir fry for about 1 minute. Stir in the sauce and cook, stirring constantly until the sauce starts to thicken, about 2 minutes. Stir in the basil and cook until the basil is wilted and the chicken is cooked through.

Video

Notes

If you can't find sweet soy sauce, mix 3 tablespoons of regular, low sodium or lite soy sauce with a pinch of granulated or brown sugar.
If you cannot find Thai Holy Basil or sweet basil (aka Thai basil), feel free to use regular basil (Italian basil).
You can chop the basil or use the leaves whole as I did.
The basil turns a darker color as it wilts. For a nice presentation, garnish with a few fresh basil leaves.

Nutrition