Thai Basil Chicken
Thai Basil Chicken, also known as Pad Krapow Gai, is a traditional Thai street food dish made with ground chicken, spicy Thai chilies and fresh Thai basil. This dish is incredibly flavorful, and this authentic recipe is easy to make at home in just 25 minutes!
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Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 1 tablespoon water
- 2 teaspoons sugar
- 2 tablespoons canola oil
- ½ cup onion, diced
- ½ cup green beans, cut into 1 inch pieces
- 5-10 Thai chilis, minced
- 5 cloves garlic, minced
- 1 pound ground chicken
- 1 ½ cups Thai basil leaves
Instructions
- In a small bowl, combine the soy sauce, oyster sauce, fish sauce, water and sugar. Set aside.
- Add the canola oil to a large skillet, or wok, on the stove over medium-high heat.
- When the oil is hot, add the onions and green beans, cook for 4 minutes.
- Add the minced thai chilies and garlic, cook for 1 minute.
- Add the ground chicken, cook for 4-5 minutes.
- Pour in the sauce, toss everything together and continue cooking for 8 minutes.
- After 8 minutes, stir in the Thai basil leaves, then immediately remove the pan from the heat and serve the chicken with cooked rice, or in lettuce wraps.
Notes
- Thai chilies - with 4-6 Thai chilies, this dish will have a medium spice level. With 8-10 Thai chilies this dish will be very spicy. If you don’t like spice, you can leave them out, or add 1-2 for flavor. If you can’t find Thai chilies at the grocery store, substitute 1 serrano chili pepper for every 2 Thai chilies.
- Thai basil - this herb can be found at Asian markets and some major grocery stores. I highly recommend using Thai basil whenever possible, as it has it’s own unique flavor and aroma that gives this dish it’s signature flavor, but if you can’t find Thai basil, you can substitute 1 1/4 cups traditional fresh basil leaves + 1/4 cup fresh mint leaves. I recommend adding the mint leaves because that is a flavor found in Thai basil, that’s not found in traditional sweet basil.
- To make this recipe gluten free, use gluten free oyster sauce, gluten free fish sauce and gluten free soy sauce, also known as tamari.
- To make this recipe vegan and vegetarian, replace the fish sauce with an additional 2 teaspoons soy sauce. Replace the oyster sauce with a vegetarian mushroom oyster sauce. Replace the ground chicken with meatless tofu crumbles.
- Store leftover Thai basil chicken in the refrigerator for up to 5 days.
- Reheat the chicken in the microwave for 2-3 minutes, or in a skillet on the stove over medium-high heat for 4-6 minutes.
- The sauce can be made ahead of time and stored in the refrigerator for up to one week.
Nutrition Facts
Calories 264kcal (13%)Carbohydrates 8g (3%)Protein 22g (44%)Fat 16g (25%)Saturated Fat 3g (15%)Polyunsaturated Fat 4gMonounsaturated Fat 9gCholesterol 98mg (33%)Sodium 1055mg (44%)Potassium 737mg (21%)Fiber 1g (4%)Sugar 4g (4%)Vitamin A 615mg (12%)Vitamin C 15mg (18%)Calcium 46mg (5%)Iron 2mg (11%)
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