Thai Basil Chicken

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Thai Basil Chicken is one of those dishes that packs bold flavor into every bite while remaining quick enough for a weeknight meal. Also known as “Pad Krapow Gai” in Thailand, this savory stir-fry brings together juicy chicken, vibrant vegetables, and the aromatic kick of fresh Thai basil, all tossed in a garlicky, slightly spicy sauce. It’s a fragrant whirlwind of umami, heat, and sweet that clings beautifully to a bed of hot jasmine rice.

Whether you’re craving takeout-style comfort or experimenting with bold Southeast Asian flavors at home, Thai Basil Chicken delivers. It’s versatile too—you can swap out proteins or adjust the heat level to suit your taste. The magic is in the harmony of chili, garlic, and the uniquely peppery aroma of holy basil.

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What Kind of Basil Should I Use?

The signature flavor of Thai Basil Chicken comes from Thai holy basil—distinct from sweet Italian basil. Holy basil has a spicy, slightly peppery note that makes the dish so unforgettable. If you can’t find holy basil, Thai basil (which has a licorice hint) works well as a substitute. In a pinch, Italian basil can be used, but expect a mellower flavor.

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Ingredients for the Thai Basil Chicken

Chicken breast or thigh – Boneless, skinless chicken cut into bite-sized pieces forms the heart of the dish. Thighs offer more flavor and tenderness, while breast keeps it lean.

Thai holy basil – The aromatic soul of the dish, adding a peppery, herbal bite that balances the sauce’s richness.

Garlic – Freshly minced garlic is essential for that bold, punchy base.

Thai chilies or red chili flakes – To bring the heat. You can adjust the spice level depending on your preference.

Bell peppers (optional) – Red or green bell peppers add color and subtle sweetness, complementing the heat and herbs.

Onion (optional) – Thinly sliced onions offer a mellow sweetness that enhances the overall flavor.

Soy sauce – For salty umami depth.

Oyster sauce – Adds a silky texture and deepens the umami.

Fish sauce – A small splash goes a long way in adding authentic Thai flavor.

Brown sugar – Just a touch to balance the salt and heat.

Jasmine rice – Fluffy, fragrant rice to serve as the base and soak up the delicious sauce.

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How To Make the Thai Basil Chicken

Step 1: Prep the Ingredients

Start by slicing your chicken into bite-sized pieces and setting it aside. Mince the garlic, thinly slice the onion and bell peppers (if using), and pick the basil leaves off the stems. Have your sauces measured and ready—this recipe moves fast once the heat is on.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and brown sugar. This combo creates the savory-sweet-savory base that will coat every piece of chicken with irresistible flavor.

Step 3: Cook the Chicken

Heat a large skillet or wok over medium-high heat with a splash of oil. Add the chicken and stir-fry until it’s nearly cooked through, about 4–5 minutes. Remove and set aside.

Step 4: Sauté Garlic and Chilies

In the same pan, add another drizzle of oil and toss in the minced garlic and Thai chilies. Sauté for about 30 seconds until fragrant—don’t let the garlic brown too much.

Step 5: Add the Veggies

If you’re using bell peppers and onions, add them now. Stir-fry for 2–3 minutes until slightly softened but still vibrant.

Step 6: Combine Everything

Return the chicken to the pan and pour in the sauce. Stir well to coat everything evenly. Let it simmer for another 1–2 minutes to meld the flavors.

Step 7: Add Basil Last

Turn off the heat and immediately add the holy basil. Toss until the basil wilts from the residual heat and clings to the saucy chicken.

Step 8: Serve

Spoon the Thai Basil Chicken over a bed of jasmine rice, garnish with more basil if you like, and serve hot.

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How to Serve and Store Thai Basil Chicken

Thai Basil Chicken is best served immediately over freshly steamed jasmine rice. The rice acts as the perfect canvas to soak up all the flavorful sauce. For a full Thai-style meal, serve it alongside a fried egg (with crispy edges) on top—this is how it’s often enjoyed in Thailand.

Leftovers store beautifully. Keep any extra Thai Basil Chicken in an airtight container in the refrigerator for up to 3 days. When reheating, a quick stir-fry in a hot pan restores its flavor and texture better than microwaving. If the sauce thickens too much in the fridge, add a splash of water or chicken broth while reheating.

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Frequently Asked Questions

What’s the difference between Thai basil and holy basil?

Holy basil (Krapow) is spicier and more peppery compared to Thai basil, which has a sweet, licorice-like flavor. Holy basil is traditionally used in this dish for its bold aroma.

Can I make this dish less spicy?

Absolutely. Just reduce or omit the Thai chilies or red chili flakes. You can also deseed the chilies to keep the flavor without the intense heat.

Can I use ground chicken instead of chopped?

Yes! Ground chicken is commonly used and works great. It also cooks faster and absorbs the sauce beautifully.

Is it okay to use other proteins?

Definitely. Thinly sliced beef, shrimp, tofu, or even tempeh are great alternatives. Adjust cooking time accordingly.

Do I need a wok to make this?

Not at all. A large skillet or sauté pan works perfectly fine for home cooking.

Can I freeze Thai Basil Chicken?

Freezing is possible, but the basil can lose its vibrant flavor and texture. It’s best enjoyed fresh or refrigerated within a few days.

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Want More Chicken Dinner Ideas?

If this Thai Basil Chicken recipe hit the spot, you’ll love these flavor-packed dishes next:

• Try this savory-sweet One Skillet Sweet Spicy Sticky Chicken Pasta if you want bold fusion flavors in a single pan.
• For something creamy and comforting, check out Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine.
• Spice things up with One Skillet Spicy Buffalo Ranch Chicken Pasta for a tangy, creamy twist.
• Feeling cozy? Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta is rich and satisfying.
• Or go for a family-favorite like One Pot Chicken Parmesan Mac & Cheese with a cheesy, saucy spin.

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Tried this Thai Basil Chicken? Let me know how it went! Did you stick to holy basil or try Thai basil instead? Did you add extra veggies or turn up the heat?

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