Thai Basil Chicken (Pad Krapow Gai) Recipe

I love cooking Thai Basil Chicken, a dish that pairs tender ground chicken with zesty garlic and spicy Thai bird chilies. With tamari and gluten free oyster sauce adding depth and fresh basil providing a bright finish, this creation blends bold flavors that keep me excited. Every element harmonizes perfectly.

I love sharing new twists on classic recipes and this Thai Basil Chicken is one of my favorite. It’s a quick stir-fry that fills your kitchen with the sizzling aroma of garlic, Thai bird chilies and a thinly sliced shallot cooked in neutral oil.

I like using ground chicken because it cooks fast and keeps the texture just right but you can totally use thinly sliced chicken thighs if you prefer. I add tamari as a gluten free alternative to soy sauce along with gluten free oyster sauce to give it that rich, savory kick.

A splash of fish sauce and a little bit of sugar round out the flavor. The dish finishes off with a generous handful of Thai basil leaves that make it pop.

I sometimes top it with a fried egg and serve with steamed rice for a complete meal its perfect for a busy weeknight when you want a little Asian cooking adventure.

Why I Like this Recipe

1. I love that this recipe is super easy to make. Even though there are a few steps, the whole process feels manageable and it’s fun to experiment with the spices and sauces.
2. I really dig the blend of flavors in the dish. The spicy Thai bird chilies mixed with the garlic, basil and a touch of sweetness from the sugar creates a really unique taste that I can’t get enough of.
3. I like that it’s gluten-free. It’s awesome knowing that I can enjoy a flavorful meal without worrying about gluten, especially with the tamari and gluten-free oyster sauce substituting the usual ingredients.
4. I also appreciate its versatility. I can serve it as is or even top it off with a crispy fried egg and some steamed rice, which really makes the meal feel complete.

Ingredients

• Ground chicken is a lean protein source that fuells your body and builds muscle.
• Thai bird chilies add a fiery kick, heat, and natural antioxidants boosting taste.
• Garlic enhances flavor while providin heart-helping compounds and immune support.
• Tamari, a gluten free soy sauce alternative, brings tangy umami goodness.
• Thai basil leaves are fresh, aromatic, and packed with vitamins and flavor.
• Fish sauce is salty liquid magic deepenin the dish with savory notes.
• Sugar adds a hint of sweetness to balance the spicy and salty flavors.
• Optional fried eggs bring creamy richness that completes this flavor-packed meal.

Ingredient Quantities

• 1 lb ground chicken (or thinly sliced chicken thighs if you prefer)
• 2 tbsp neutral oil (like canola or vegetable oil)
• 4 garlic cloves, minced
• 3 Thai bird chilies, chopped (adjust the amount if you dont like it too spicy)
• 1 small shallot, thinly sliced
• 3 tbsp tamari (a gluten-free alternative to soy sauce)
• 2 tbsp gluten-free oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar (brown sugar works great too)
• A generous handful of Thai basil leaves
• Optional: Fried eggs for serving
• Optional: Steamed rice to serve with

How to Make this

1. Heat the oil in a big pan over medium-high heat. Once hot, add the minced garlic, chopped chilies and thinly sliced shallot and stir-fry for about 1-2 minutes.

2. Add the ground chicken (or thinly sliced chicken thighs if you prefer) to the pan. Cook it until it’s no longer pink, breaking up the meat as you stir.

3. Pour in the 3 tbsp of tamari, 2 tbsp gluten-free oyster sauce, and 1 tbsp fish sauce. Mix everything well so the chicken gets coated.

4. Stir in 1 tsp sugar and let it cook for another 2 minutes, so the sauce starts to thicken a bit.

5. Toss in a generous handful of Thai basil leaves and stir-fry for a minute more, until the basil wilts.

6. Taste and adjust the seasoning if you need to. If you like, you can add some extra chili or a pinch more sugar.

7. Serve your dish hot! Fry some eggs in another pan if you want to top it with a crispy fried egg, and enjoy it with some steamed rice.

Equipment Needed

1. Big pan for stir-frying the garlic, chilies, shallot, and chicken
2. Second frying pan if you’re planning on cooking fried eggs
3. Wooden spatula or sturdy spoon for stirring and mixing the sauces evenly
4. Sharp chef’s knife for mincing garlic and chopping chilies and shallot
5. Cutting board for prepping your ingredients
6. Measuring spoons to measure the tamari, oyster sauce, fish sauce, and sugar
7. A stovetop or cooktop that can sustain medium-high heat for proper cooking

FAQ

Thai Basil Chicken (Pad Krapow Gai) Recipe Substitutions and Variations

• Ground chicken: You can swap it for ground turkey or even pork if you’re lookin for a slight twist.
• Neutral oil: If canola or vegetable oil ain’t available, try using olive or avocado oil instead.
• Tamari: If you don’t have tamari on hand, coconut aminos works pretty well as a substitute.
• Gluten-free oyster sauce: You can use mushroom sauce as a backup to get that umami flavor.
• Fish sauce: If you’re out of fish sauce, a splash of soy sauce with a pinch of sea salt can do the trick.

Pro Tips

1. Prep all your ingredients before you start cookin cuz once that oil is hot, things move quick and you don’t wanna burn your garlic or chilies.

2. Don’t be scared to tweak the sauces a bit. If it seems too salty or too spicy, add a pinch more sugar or a dash of lime juice at the end for some extra zing.

3. Make sure you toss in the basil right at the end. It wilts super fast and if you add it too early, you’ll lose that fresh, punchy flavor.

4. If you’re planning on topin it with a fried egg, try frying the egg in a little extra oil until the edges get nicely crispy. It gives a fun texture contrast that makes the dish even better.