This Easy Thai Basil Chicken Stir-Fry is quick and bursting with flavor. Tender chicken, fresh basil, and a kick of chili make it a tasty weeknight meal everyone will love!
I enjoy making this dish because it’s so simple! Just stir-fry the chicken and toss in those vibrant flavors. It’s perfect served over rice—who can resist a generous scoop? 🍚
Key Ingredients & Substitutions
Vegetable Oil: This oil is ideal for stir-frying as it has a high smoke point. If you prefer, you can use peanut oil or canola oil instead, but avoid olive oil as it can burn quickly.
Bird’s Eye Chilies: These tiny chilies bring the heat! If you can’t find them, try using red chili flakes or jalapeños for a milder option. Adjust based on your spice preference.
Ground Chicken: While I love ground chicken for its flavor and texture, you can swap it out for ground turkey or ground pork if you’d like something different!
Fresh Thai Basil: Thai basil has a unique flavor that elevates this dish. If it’s unavailable, sweet basil is a good substitute, though it will taste a bit different.
Fish Sauce: This adds depth of flavor. If you’re looking for a vegetarian option, use soy sauce or a vegan fish sauce available at many stores.
How Do I Ensure My Chicken is Cooked Perfectly?
Cooking ground chicken right is crucial for safety and flavor. Here’s how to do it well:
- Make sure your pan is hot before adding the chicken. This helps it cook evenly.
- Break apart the chicken using a spatula, stirring frequently to avoid clumping. This helps it cook thoroughly.
- Look for no pink bits. Ground chicken should be white and cooked through; this usually takes about 5-7 minutes.
Don’t rush! Cooking over medium-high heat allows the flavors to mingle without burning the garlic or spices.
Easy Thai Basil Chicken Stir-Fry (Pad Krapow Gai)
Ingredients You’ll Need:
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, sliced (or substitute with red chili)
- 1 small onion, diced
- 300g (about 10 oz) ground chicken
- 1/2 cup green beans, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup water or chicken broth
- 1 cup fresh Thai basil leaves (or sweet basil if unavailable)
- Cooked jasmine rice, for serving
- 2 large eggs (optional, for frying and topping)
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time and another 10-15 minutes of cooking time, bringing the total to around 30 minutes. It’s a quick and easy meal that’s perfect for a busy evening, and it’s loaded with flavor!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Before you start cooking, make sure to have everything ready. Mince the garlic, slice the chilies, and chop the onion and green beans. This makes the cooking process smooth and quick!
2. Heat the Oil:
In a wok or large skillet, heat the vegetable oil over medium-high heat. You want it hot enough that it shimmers but not smoking. This helps to sear the garlic and chilies nicely.
3. Add Garlic and Chilies:
Once the oil is hot, add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until they release their wonderful aroma, being careful not to burn them.
4. Cook the Onions and Green Beans:
Next, add the diced onions and green beans. Stir-fry for about 2-3 minutes, or until the onions turn translucent and the beans are tender but still crisp.
5. Add Ground Chicken:
Time to add the ground chicken! Break it up with a spatula and stir-fry until it’s fully cooked and no longer pink, which should take about 5 minutes.
6. Mix in the Sauces and Sugar:
Pour in the soy sauce, fish sauce, oyster sauce, and sprinkle in the sugar. Mix everything together well to ensure the chicken is coated in the flavorful sauces.
7. Add Liquid and Cook:
Pour in the water or chicken broth and stir. Cook for another 2 minutes to let the flavors blend and the sauce thicken gently.
8. Stir in Fresh Basil:
Turn off the heat and fold in the fresh basil leaves. Stir gently until they just wilt from the heat of the stir-fry.
9. Fry the Eggs (Optional):
If you’re using eggs, heat a separate non-stick pan and fry them sunny-side up until the whites are crispy and the yolks are runny. This makes a great topping!
10. Serve:
Serve the delicious chicken stir-fry over a bed of fluffy jasmine rice. Top each serving with a fried egg, and garnish with extra fresh basil leaves if you like.
Enjoy your flavorful and authentic Thai Basil Chicken Stir-Fry! It’s a dish that’s not only quick to make but also packed with taste and love.
FAQ for Easy Thai Basil Chicken Stir-Fry (Pad Krapow Gai)
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute ground chicken for ground turkey, pork, or even tofu for a vegetarian option. Just adjust cooking times accordingly, as different proteins may require slightly different cooking times.
What If I Don’t Have Thai Basil?
No worries! If you can’t find Thai basil, you can use sweet basil instead. While it has a slightly different flavor, it will still work well in this dish. Just remember that Thai basil has a more distinct anise-like taste.
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the stir-fry ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. The fried egg is best made fresh when serving!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, do so on the stove or in the microwave until heated through. Add a splash of water if it seems dry!
