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Thai Basil Chicken (Gai Pad Krapow)

Thai basil chicken with ground chicken, garlic, chilies, and fresh basil. Uses fish sauce, soy sauce, and Thai chili garlic sauce. Fast stovetop dinner.

Cuisine: Asian · Dish Type: Main Dish · Prep: 10 min · Cook: 15 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐

Ingredients

For the chicken:

  • 1.5 lbs ground chicken
  • 2 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 2-3 Thai chilies, sliced (or 1 teaspoon Thai chili garlic sauce)
  • 1 red bell pepper, diced
  • 1 small onion, diced

For the sauce:

  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or extra soy sauce)
  • 2 teaspoons brown sugar
  • 2 tablespoons water

For finishing:

  • 1 cup fresh Thai basil leaves (or regular basil)
  • 1 tablespoon Thai chili garlic sauce (adjust to taste)

For serving:

  • 4 cups cooked jasmine rice
  • Optional: fried egg (one per serving)
  • Lime wedges
  • Sliced cucumber

Instructions

Make the sauce: in a small bowl, whisk together fish sauce, soy sauce, oyster sauce, brown sugar, and water. Set aside.

Cook the chicken:

  1. Heat vegetable oil in a large wok or skillet over high heat.
  2. Add minced garlic and sliced chilies (or chili garlic sauce). Stir-fry for 30 seconds until fragrant.
  3. Add ground chicken. Break it up with a spatula and cook for 5-7 minutes until browned and cooked through.
  4. Add diced bell pepper and onion. Stir-fry for 2-3 minutes until vegetables soften.

Add sauce and basil:

  1. Pour sauce over the chicken and vegetables. Stir to coat everything.
  2. Cook for 1-2 minutes until sauce reduces slightly.
  3. Remove from heat and stir in fresh basil leaves until wilted.

Serve:

  1. Serve over jasmine rice.
  2. Top with a fried egg if desired.
  3. Serve with lime wedges and sliced cucumber on the side.

Tips

  • Kids approved: mild version — use only 1 teaspoon chili garlic sauce and omit fresh chilies. The sweet-savory sauce is kid-friendly.
  • Protein power: 38g protein per serving.
  • Fast weeknight dinner: this cooks in 15 minutes once prep is done.
  • Freezer-friendly: portion cooked chicken (without rice and egg) and freeze for up to 3 months. Reheat and serve over fresh rice.
  • Basil note: Thai basil has a distinct anise-like flavor. Regular basil works too but tastes different.
  • Ground chicken: you can substitute ground turkey, pork, or beef. Ground pork is traditional in Thailand.
  • Batch cooking: double the recipe. Freeze half for quick lunches or dinners.
  • Reheating: microwave for 2-3 minutes or reheat in a skillet with a splash of water.
  • Spice level: this is traditionally a spicy dish. Adjust chilies/chili garlic sauce to your family's tolerance.
  • Fried egg: the runny yolk mixes with the rice and sauce — highly recommended if kids can have it prepared this way.
  • Storage: refrigerate for up to 4 days. Freeze for up to 3 months.

Macros per serving: 380 cal · 38g protein · 42g carbs · 10g fat