Craving something bold and aromatic? Thai Basil Chicken (Easy Gai Pad Krapow) might just become your new go-to! This flavorful dish is not only a staple in Thai cuisine but also a quick and delightful meal you can whip up in no time.
Why You’ll Love This Recipe
- Quick & Easy: From start to finish, this dish takes just 10 minutes, perfect for busy weeknight dinners.
- Bold Flavors: The delightful mix of sweet, salty, spicy, and aromatic Thai basil makes every bite unforgettable.
- Customizable Spice: Control the heat level by adjusting the amount of chilies to suit your taste.
- Healthy & Satisfying: Made with lean ground chicken, this is a nutrient-packed meal that fills you up without weighing you down.
Ingredients You’ll Need
With just a handful of simple ingredients, you’ll be on your way to making a meal that packs a punch! Each component, from the fragrant Thai basil to the fiery chilies, brings its unique flair to create a harmonious dish.
- Oil: Essential for frying and enhancing the flavors of the spices and chicken.
- Thai bird chilies: Provides the authentic spicy kick; adjust to your heat preference.
- Shallots & Garlic: These aromatic staples add depth and sweetness.
- Ground chicken: A leaner option that absorbs the sauce beautifully.
- Sugar or Honey: Balances the savory and spicy notes with a touch of sweetness.
- Soy sauce & Fish sauce: Form the salty and umami backbone of the dish.
- Chicken broth: Keeps the dish juicy while deglazing the pan for extra flavor.
- Thai basil leaves: The star ingredient, adding a unique aroma and freshness.
Variations
This Thai Basil Chicken (Easy Gai Pad Krapow) is wonderfully adaptable. Don’t hesitate to tweak it based on what’s in your pantry or to meet dietary preferences. Flexibility is key with this delicious dish!
- Vegetarian Option: Substitute the chicken with tofu or a medley of your favorite vegetables.
- Lower Sodium: Use low-sodium soy sauce and reduce the fish sauce to adjust saltiness.
- Herb Variation: If you can’t find Thai basil, substitute with sweet basil or a mix of basil and mint for a fresh twist.
How to Make Thai Basil Chicken (Easy Gai Pad Krapow)
Step 1: Sizzle the Aromatics
In your trusty wok over high heat, add the oil, chilies, shallots, and garlic. Let them sizzle and infuse their rich aroma into the oil—this serves as the flavor foundation for the entire dish.
Step 2: Stir-fry the Chicken
Introduce the ground chicken to the wok, breaking it up as it cooks. You want each piece to soak up the aromatic oils. Cook for about two minutes or until it’s just starting to brown.
Step 3: Sauce It Up
Mix in the sugar, soy sauce, and fish sauce. This trifecta brings the sweet, savory, and umami notes together into a delicious balance. Stir-fry for another minute.
Step 4: Add the Basil
Deglaze the pan with the broth, cooking until the liquid almost evaporates. Toss in the basil leaves and stir-fry until they’re wilted and perfectly fragrant.
Pro Tips for Making Thai Basil Chicken (Easy Gai Pad Krapow)
- Perfect Heat: Use medium-hot chilies for balance or deseed them entirely if you prefer a milder dish.
- Herb Highlight: Add the basil just before serving to retain its vibrant color and fresh taste.
- Optimal Stir-fry: Keep the pan on high to ensure the chicken sears and doesn’t steam.
- Saucy Perfection: Deglazing brings out depth but don’t overdo it; you want the sauce to coat the chicken, not drown it.
How to Serve Thai Basil Chicken (Easy Gai Pad Krapow)
Garnishes
Add a spritz of lime and a sprinkling of chopped peanuts or scallions for a pop of color and a touch of brightness. This not only enhances the aesthetics but also gives a fresh twist to the flavors.
Side Dishes
Steamed jasmine rice is the classic accompaniment, soaking up all the delicious sauce. Alternatively, try it with a side of simple, stir-fried vegetables to add some crisp texture.
Creative Ways to Present
Transform this simple dish into restaurant-quality by serving it in a decorative bowl, artistically layering the chicken on rice, and adding a sunny-side-up egg on top for extra richness.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge where they can last up to 3 days. The flavors deepen as they meld together overnight, making it a delicious next-day option.
Freezing
To extend its shelf life, place the cooked dish in a freezer-safe container. It can be frozen for 1-2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm up your Thai Basil Chicken (Easy Gai Pad Krapow) in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out, until hot throughout.
FAQs
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Can I make this dish without fish sauce?
Yes, while fish sauce provides depth and umami, you can substitute it with extra soy sauce or tamari for a purely vegetarian version.
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What type of chilies are best?
Thai bird chilies are traditional, but you can use milder options like Holland chilies if you prefer less heat.
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Is it possible to use dried basil?
While fresh basil is ideal for its fragrance and flavor, in a pinch, you can use dried basil, but make sure to adjust the quantity and add it earlier in the cooking process.
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Can this dish be made with beef or pork?
Absolutely! Feel free to substitute chicken with ground beef or pork. Each brings its unique flavor to the dish.
Final Thoughts
Doesn’t Thai Basil Chicken (Easy Gai Pad Krapow) sound absolutely irresistible? With its satisfying blend of flavors and textures, this dish invites you to savor every bite. I promise this will earn a spot in your recipe rotation, so give it a try, and let the bold taste transport you to the streets of Thailand!
Print
Thai Basil Chicken Recipe
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Stir-fry
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Basil Chicken (Gai Pad Krapow) is a quick and flavorful stir-fry featuring fragrant holy basil, fiery chilies, and juicy ground chicken, finished with a savory sauce. Perfect for a speedy weeknight dinner that captures authentic Thai flavors.
Ingredients
Vegetables & Aromatics
3 to 4 tablespoons oil3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
3 shallots (thinly sliced)
5 cloves garlic (sliced))
Protein
1 pound ground chickenSauces & Flavorings
2 teaspoons sugar (or honey)2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth (or water)
Herbs
1 bunch holy or Thai basil leavesInstructions
- Prepare the aromatics: In a wok or large skillet over high heat, add the oil, sliced chilies, shallots, and garlic. Fry for 1-2 minutes until fragrant and slightly softened.
- Cook the chicken: Add the ground chicken to the pan. Stir-fry for about 2 minutes, breaking it apart with a spatula until cooked through and starting to brown.
- Add flavorings: Stir in the sugar, soy sauce, and fish sauce. Cook for another minute, allowing the flavors to meld.
- Deglaze with broth: Pour in the chicken broth to deglaze the pan. Stir and cook quickly until the liquid mostly evaporates, about 30 seconds to 1 minute.
- Finish with basil: Add the basil leaves and stir-fry for 30 seconds until they are wilted and fragrant. Remove from heat.
- Serve: Serve hot over steamed rice to enjoy the authentic flavors.
Notes
- Adjust the spice level by adding or reducing the number of chilies.
- Holy basil can be replaced with Thai basil if unavailable, but authentic flavor may vary.
- For a vegetarian version, substitute ground chicken with tofu or tempeh and use vegetable broth.
- This dish is best enjoyed immediately for maximum freshness of basil.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 294 kcal
- Sugar: 4 g
- Sodium: 933 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 98 mg
