Name: Thai Basil Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 pound chicken breast or thighs, sliced thin; 2 cups Thai basil leaves; 4 cloves garlic, minced; 2 fresh Thai chilies, thinly sliced (or 1 teaspoon red pepper flakes); 1 cup red bell pepper, sliced; 1 cup yellow bell pepper, sliced; 2 green onions, sliced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon fish sauce; 1 teaspoon brown sugar; 1 tablespoon cooking oil; 1 teaspoon sesame seeds (optional)

I’ve always had a soft spot for vibrant, flavor-packed dishes that come together quickly but still taste like something you’d order from your favorite Thai restaurant. Thai Basil Chicken (also known as “Pad Krapow Gai”) is one of those dishes I turn to again and again—especially on busy weeknights. It’s got the perfect balance of savory, spicy, and sweet with a bold punch of Thai basil that brings everything together.

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The beauty of this recipe lies in its simplicity and how fast it cooks. With juicy chicken, colorful bell peppers, and that unmistakable peppery aroma of Thai basil, it’s a stir-fry that feels like a treat but is incredibly easy to make. Whether I’m cooking for myself or entertaining friends, Thai Basil Chicken is always a hit—and I never get tired of it.

Why You’ll Love This Thai Basil Chicken

Thai Basil Chicken is a weeknight dinner dream. It’s quick, uses minimal ingredients, and bursts with bold flavors from the Thai basil, garlic, and chili. The sauce caramelizes beautifully, coating the tender chicken and veggies with a glossy, savory glaze. It’s gluten-free adaptable, meal-prep friendly, and pairs beautifully with jasmine rice for a comforting yet exciting meal. If you love dishes that are equal parts satisfying and packed with character, this one’s for you.

What Kind of Basil Should I Use for Thai Basil Chicken?

The star of this dish is, without a doubt, the Thai basil. It’s different from the sweet Italian basil most of us are used to—spicier, with a slightly anise-like flavor that gives the dish its signature aroma. If you can find Thai basil (look for the purple stems and pointed leaves), definitely go for it. But if you’re in a pinch, Italian basil will still deliver a delicious result—just with a more mellow finish. I’ve also tried this recipe with holy basil (if available), which adds a more peppery, almost clove-like punch and is actually the most traditional choice in Thailand.

Options for Substitutions

Not everyone has access to an Asian grocery store or wants to make a special trip just for one ingredient, so here are a few easy swaps that still taste amazing:

Chicken: You can swap chicken breast for boneless thighs if you prefer a juicier, richer bite. Ground chicken also works wonderfully for a quicker stir-fry.
Soy Sauce: If you’re avoiding gluten, use tamari or coconut aminos for a similar umami kick.
Oyster Sauce: Hoisin sauce can work in a pinch, although it adds a touch more sweetness.
Thai Basil: Italian basil or even a mix of basil and a small pinch of tarragon can provide a nice workaround.
Bell Peppers: Not traditional but totally welcome—I love the crunch and color. You can swap them for green beans, snap peas, or baby corn depending on what’s in your fridge.
Chili: Use Thai bird’s eye chilies for real heat, but red pepper flakes or even sriracha will do in a bind.

Ingredients for This Thai Basil Chicken

Every ingredient in Thai Basil Chicken plays an essential role, both in flavor and texture. Here’s what you’ll need and why each one matters:

Chicken Breast or Thighs – Lean, protein-packed, and quick to cook. Thighs offer more flavor and tenderness, while breasts keep things lean.
Thai Basil Leaves – The hero of the dish. Adds that signature peppery, slightly licorice-like flavor.
Garlic – Builds the aromatic base and infuses the oil with flavor from the start.
Fresh Chilies (or red pepper flakes) – Brings heat. Adjust depending on your spice preference.
Bell Peppers (red and yellow) – Not traditional but adds sweetness, color, and a juicy crunch.
Green Onions – Gives a fresh pop and a light oniony brightness at the finish.
Soy Sauce – Adds a salty, umami foundation to the stir-fry sauce.
Oyster Sauce – Thickens and deepens the flavor with a slightly sweet and savory punch.
Fish Sauce – Just a splash goes a long way in bringing that unmistakable depth of Thai cuisine.
Brown Sugar – Balances out the salt and heat with a subtle sweetness.
Sesame Seeds – Optional, but adds texture and a nutty finish to the final dish.
Cooking Oil – A neutral oil like canola or vegetable is best for high-heat stir-frying.

Step 1: Prep the Ingredients

Start by slicing the chicken into bite-sized pieces. Mince the garlic, slice the bell peppers and green onions, and remove the basil leaves from the stems. If you’re using fresh chilies, slice them finely (or crush if you want more heat released).

Step 2: Make the Sauce

In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until the sugar is mostly dissolved. This is the base of your sauce and should taste salty-sweet with a punch of umami.

Step 3: Sear the Chicken

Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and let it sear undisturbed for about 2–3 minutes. Stir and cook until it’s almost fully cooked through and golden in spots.

Step 4: Add Garlic and Chilies

Push the chicken to one side of the pan and add a bit more oil if needed. Toss in the garlic and chilies and stir-fry for 30 seconds until fragrant—don’t let the garlic burn.

Step 5: Stir-Fry with Veggies

Add the sliced bell peppers and sauté everything together for 2–3 minutes, just until the peppers soften slightly but still retain some crunch.

Step 6: Pour in the Sauce

Drizzle in the sauce mixture and stir to coat everything evenly. Let it bubble for a minute until it slightly thickens and coats the chicken and veggies.

Step 7: Add Thai Basil and Green Onions

Turn off the heat and fold in the basil leaves and sliced green onions. The residual heat will wilt the basil perfectly and release all those aromatic oils.

Step 8: Garnish and Serve

Sprinkle with sesame seeds if using, and serve immediately with hot jasmine rice or your preferred grain.

How Long to Cook the Thai Basil Chicken

The whole dish comes together in about 20 minutes from start to finish. Cooking time for the chicken is around 6–8 minutes, depending on the size of your pieces. The vegetables take another 2–3 minutes, and the sauce just needs 1–2 minutes to bubble and coat everything. Once the basil goes in, you’re done—it doesn’t need to cook, just wilt.

Tips for Perfect Thai Basil Chicken

Prep everything before you start – This stir-fry moves quickly. Having your ingredients ready ensures you don’t burn anything or miss a step.
Don’t overcrowd the pan – If your skillet is small, cook the chicken in batches. Crowding leads to steaming instead of searing.
Use high heat – Stir-fries rely on hot, fast cooking to create those deliciously caramelized edges.
Add basil at the end – Heat dulls the flavor and wilts the leaves too much. Fold it in just as you finish cooking.
Balance the sauce – Taste your sauce before adding it. Want it sweeter? More heat? Make adjustments to suit your preference.
Don’t overcook the peppers – They should still have a bit of bite for that perfect contrast in texture.
Use fresh garlic and chili – These two ingredients are essential for building that signature Thai flavor from the start.

Watch Out for These Mistakes While Cooking

Using regular basil without adjusting – If you’re subbing sweet basil for Thai basil, you may need to add a touch more chili or garlic to balance its milder flavor.
Overcooking the chicken – This can make it tough and dry. Keep an eye on it, and remove it from the heat as soon as it’s cooked through.
Adding basil too early – It should go in after the heat is off. Cooking it too long can turn it black and bitter.
Skipping the fish sauce – It might smell strong, but even a tiny amount adds irreplaceable depth to the dish.
Letting the garlic burn – It should only be sautéed for 30 seconds. Burnt garlic adds a harsh bitterness.
Using low heat – Thai stir-fries need high heat to cook quickly and lock in flavor.

What to Serve With Thai Basil Chicken?

Jasmine Rice

A classic and perfect pairing. The soft, fragrant grains soak up the sauce and balance the spiciness.

Coconut Rice

A creamy, slightly sweet alternative that contrasts beautifully with the savory flavors of the stir-fry.

Fried Egg

Add a crispy-edged sunny-side-up egg on top—just like it’s served in Thailand. The runny yolk becomes part of the sauce.

Stir-Fried Vegetables

Lightly sautéed bok choy, broccoli, or green beans make great sides and keep things fresh.

Thai Cucumber Salad

Crisp cucumbers, red onions, and a tangy-sweet dressing help cool down the heat from the chilies.

Pickled Vegetables

Quick pickled carrots or radishes offer a tangy crunch that complements the boldness of the chicken.

Spring Rolls

Whether fresh or fried, spring rolls filled with herbs and vegetables add a satisfying texture contrast.

Mango Sticky Rice

If you’re in the mood for dessert, this sweet Thai classic is a fantastic follow-up to spicy basil chicken.

Storage Instructions

Thai Basil Chicken keeps really well, making it perfect for meal prep. Let any leftovers cool completely before storing.

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently in a skillet or microwave until warmed through.
Freezer: It can be frozen for up to 2 months. Just be aware that the basil may lose its vibrant flavor, so consider adding fresh basil when reheating.
Best reheating method: Stir-fry in a nonstick skillet over medium heat with a splash of water to keep it moist and flavorful.

Estimated Nutrition (per serving)

Calories: 340
Protein: 29g
Carbohydrates: 14g
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Cholesterol: 80mg
Fiber: 2g
Sugar: 6g
Sodium: 780mg

Note: Nutritional values are estimates and may vary depending on specific ingredients or portion sizes.

Frequently Asked Questions

What can I use instead of Thai basil if I can’t find it?

If Thai basil isn’t available, you can use sweet Italian basil as a substitute. While the flavor will be milder, adding a tiny pinch of tarragon or fennel seed can mimic that anise-like kick.

Can I use ground chicken instead of sliced?

Absolutely. Ground chicken is commonly used in Thai households for this dish and actually makes the cooking process even faster.

Is Thai Basil Chicken spicy?

It can be, depending on how many chilies you use. The heat level is very customizable—add more chilies for a fiery version or tone it down with just a pinch of red pepper flakes.

Can I make this dish vegetarian?

Yes! Substitute chicken with firm tofu or a mix of mushrooms and use soy sauce and hoisin instead of fish sauce to keep it plant-based.

Do I need a wok to cook this?

A wok is ideal for high-heat cooking, but a large skillet works just fine. Just make sure it’s hot before adding the ingredients.

What kind of rice goes best with Thai Basil Chicken?

Jasmine rice is traditional and complements the dish’s flavors beautifully. You could also try brown rice or cauliflower rice for different textures or dietary needs.

How do I make it gluten-free?

Use tamari or coconut aminos in place of soy sauce, and double-check that your oyster and fish sauces are labeled gluten-free.

Can I meal prep this?

Yes, it holds up very well. Store it in airtight containers with rice and reheat as needed. Just add fresh basil at the end to revive the flavor if possible.

Conclusion

Thai Basil Chicken is the kind of recipe that proves bold, restaurant-style flavor doesn’t have to mean a long ingredient list or hours in the kitchen. It’s fast, full of contrast—spicy and sweet, soft and crunchy—and endlessly customizable. Whether you’re cooking for a weeknight dinner, prepping for the week ahead, or craving a comfort dish with a bit of heat, this stir-fry hits every note. Give it a try, and it just might become your new go-to!