Yesss, Thai Basil Chicken Stir-Fry (Pad Krapow Gai) is the perfect balance of savory, spicy, and aromatic, with that incredible basil fragrance that just hits every time. You’re about to have a taste explosion! 
Thai Basil Chicken Stir-Fry (Pad Krapow Gai)
Ingredients:
For the chicken:
- 1 lb (450g) boneless skinless chicken breasts or thighs, finely chopped (or ground chicken)
- 2 tbsp vegetable or sesame oil
- 1 onion, thinly sliced
- 2-3 garlic cloves, minced
- 1-2 red Thai chilies or jalapeños, thinly sliced (adjust to heat preference)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar (or palm sugar if you have it)
- ½ cup fresh Thai basil leaves (or regular basil if unavailable)
For serving:
- Cooked jasmine rice or sticky rice
- Lime wedges
- Sliced cucumber (optional)
Instructions:
- Prepare the Chicken:
- If using chicken breasts, finely chop them into small pieces (you can also pulse it in a food processor for a ground texture).
- Season with salt and pepper.
- Make the Stir-Fry:
- Heat oil in a large skillet or wok over medium-high heat.
- Add the onion, garlic, and chilies. Stir-fry for about 1–2 minutes until fragrant and softened.
- Add the chicken and cook, breaking it apart, until it’s browned and cooked through (about 5–6 minutes).
- Add the Sauce:
- Stir in fish sauce, soy sauce, and sugar, mixing well. Let the sauce simmer for 1–2 minutes to coat the chicken.
- Finish with Basil:
- Turn off the heat and toss in the fresh basil leaves. Stir until the basil wilts and becomes fragrant.
- Serve:
- Serve the chicken stir-fry over hot jasmine rice. Squeeze fresh lime juice over the top and garnish with extra basil or cucumber slices for a refreshing contrast.
Serve With:
- Jasmine rice or sticky rice
- Sliced cucumber or pickled veggies (for a refreshing crunch)
- A cold beer or iced tea
It’s fresh, bold, spicy, and savory with a hit of aromatic basil that makes it irresistible. Want a vegetarian version with tofu or a crispy chicken hack? Let me know!
