This Spicy Thai Basil Chicken dazzles with vibrant flavors and aromatic spices. Ground chicken infused with garlic, chili, and shallot creates a lively base that mingles beautifully with fish, soy, and oyster sauces. Fragrant Thai basil crowns this sizzling dish, offering an enticing taste adventure that awakens the senses.

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I recently came across this Spicy Thai Basil Chicken recipe, or Pad Krapow Gai, and it quickly became one of my favorites. I love how it packs a punch with nutritional benefits from lean ground chicken while delivering bold Thai flavors.

I use 1 lb of ground chicken with 4 minced garlic cloves and 3 thinly sliced Thai birds eye chilies to give it that signature heat. The dish also calls for a thinly sliced shallot for extra flavor, 1 tablespoon of vegetable oil for cooking, and just the right mix of 1 tablespoon fish sauce, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, and 1 teaspoon of sugar for a balanced salty-sweet profile.

Adding 1 cup Thai basil leaves at the end makes it feel like a twist on a Creamy Thai Basil Chicken or Thai Chili Basil Chicken dish. I find that this Thai Basil Chicken is not only spicy and aromatic but also a nutritional delight.

Why I Like this Recipe

I really dig this recipe for several reasons. First, I love that its so quick and easy to make even if I’m not a master in the kitchen. Its a fast stir-fry that comes together in just a few minutes which makes it perfect for busy evenings. Second, I like how the mix of garlic, chilies, and sauces creates a really kick-ass flavor profile. The combination of fish sauce, soy sauce and oyster sauce makes every bite rich and a bit savory, which I really crave. Third, the Thai basil leaves give it a fresh and aromatic twist. It’s cool how the basil just starts to wilt into the sauce adding a green punch that makes it feel light yet satisfying. Lastly, I love that I can easily adjust the spice level by adding more chilies if im ever in the mood for something really fiery. In short, its a recipe thats simple, full of flavor, and totally customizable to fit my taste, making it a constant favorite in my recipe rotation.

Ingredients

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Ground chicken: lean, protein-packed meat that gives this dish a hearty base and satisfying flavor.
Garlic: adds a strong punch of flavor with antioxidants and helps your immune system work better.
Thai birds eye chilies: small but mighty, offering a fiery kick that makes the dish extra spicy.
Thai basil: fresh aromatic leaves that bring a sweet yet slightly peppery taste to balance heat.
Fish sauce: a salty and umami booster that deepens flavor and gives a traditional Thai twist.
Oyster sauce: rich and savory, adding deep flavor along with a touch of subtle sweetness.
Soy sauce: introduces saltiness in this spicy stir fry, balancing the heat and savoriness.

Ingredient Quantities

1 lb ground chicken

4 cloves garlic minced

3 Thai birds eye chilies thinly sliced (use more if you like it really spicy)

1 shallot thinly sliced

1 tablespoon vegetable oil

1 tablespoon fish sauce

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 teaspoon sugar

1 cup Thai basil leaves

How to Make this

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1. Heat the vegetable oil in a wok or large skillet over medium heat.

2. Add the minced garlic, thinly sliced Thai bird’s eye chilies, and shallot, stir frying them until fragrant.

3. Add the ground chicken and cook it until it starts turning brown, stirring frequently.

4. Once the chicken is browned, stir in the fish sauce, soy sauce, oyster sauce, and sugar.

5. Keep stirring and let the sauces blend well with the chicken for just about 2 to 3 minutes.

6. Lower the heat a bit and make sure to mix everything evenly so the flavors combine.

7. Add the Thai basil leaves into the pan and stir them in until they just start to wilt.

8. Stir for another minute while tasting it and add more chilies if you want it spicier.

9. Once the basil is mixed in well and the flavors are balanced, turn off the heat.

10. Serve hot over rice and enjoy your Spicy Thai Basil Chicken!

Equipment Needed

1. Wok or large skillet (for stir frying)
2. Chef’s knife (for mincing garlic and slicing chilies and shallot)
3. Cutting board (for prepping all the ingredients)
4. Measuring spoons (to portion out fish sauce, soy sauce, oyster sauce, and sugar)
5. Spatula or wooden spoon (for stirring the chicken and sauces)
6. Rice pot or rice cooker (for cooking rice to serve with the dish)
7. Serving bowl (to dish out your Spicy Thai Basil Chicken)

FAQ

Can I substitute ground chicken with another meat?

Yep, you can use ground turkey or even pork, but keep in mind the flavor might change a bit.

How do I adjust the spiciness?

If you like it hotter, add more Thai bird's eye chilies, and if you want it milder, use less or remove the seeds.

Why do we add fish sauce, soy sauce, and oyster sauce all together?

They each add a different layer of flavor – fish sauce brings saltiness, soy sauce deep umami, and oyster sauce gives a sweet-salty balance.

Is it ok to prep the ingredients ahead of time?

Absolutely! Do all your chopping ahead of time so when you cook, its quick and easy.

What should I serve it with?

Many folks like it with steamed jasmine rice, but you can use any rice you have on hand.

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

Ground chicken: You can use ground turkey or pork if you cant find ground chicken. They cook similarly, but might need a tad more seasoning.
Thai birds eye chilies: If these are hard to get, serrano or even jalapeño peppers work fine. Just watch out for the heat, its a bit different.
Fish sauce: If you dont have fish sauce, try mixing soy sauce with a tiny bit of anchovy paste. It wont be identical, but it gets close enough.
Oyster sauce: You can swap this with mushroom sauce or even hoisin sauce with a pinch of sugar to add that rich umami flavor.

Pro Tips

1. Try heating your pan really high so the garlic and chilies get that quick sear; It’ll bring out a deeper flavor even though its easy to overcook if you dont keep an eye on it.

2. Dont be afraid to add extra chilies at the end if you really like it spicy. Sometimes the heat can mellow out during cooking, so a little boost right before serving can make all the difference.

3. Add your basil just at the last minute. If you cook it too long, the leaves lose their fresh taste so its better to stir them in right before you take your dish off the heat.

4. When adding all those sauces, stir constantly so everything blends well; this helps prevent the sauces from burning and makes sure every bite is delicious.