Can I use regular basil instead of Thai basil?

Regular sweet basil can be used in a pinch, but it won’t have the same peppery, slightly licorice flavor as Thai basil. For an authentic taste, try to find Thai or holy basil at Asian markets or specialty stores.

How spicy is this dish?

The heat level depends on how many chilies you use and whether you include the seeds. Typically, with 3 Thai bird chilies, it’s moderately spicy. You can reduce or remove the seeds to make it milder, or add more chilies for extra kick.

Can I make this recipe gluten-free?

Yes! Just substitute tamari or a gluten-free soy sauce for regular soy sauce, and check that your fish sauce is gluten-free (most are). This swap keeps the authentic flavor without gluten.

What can I serve with Spicy Thai Basil Chicken?

Traditional jasmine rice is perfect for soaking up the sauce. For veggies, try a cucumber salad or steamed greens like bok choy or Chinese broccoli to balance the heat and richness. Lettuce wraps also make for a fun presentation.

Spicy Thai Basil Chicken - Quick & Flavorful Thai Dish

Name: Spicy Thai Basil Chicken Recipe
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Thai
Ingredients: 3 to 4 tablespoons oil; 3 Thai bird chilies or holland chilies, de-seeded if desired and thinly sliced; 3 shallots, thinly sliced; 5 cloves garlic, sliced; 1 pound ground chicken; 2 teaspoons sugar or honey; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1/3 cup low sodium chicken broth or water; 1 bunch holy or Thai basil leaves

Description

This easy Thai Basil Chicken, or Gai Pad Krapow, is a flavorful and quick stir-fry dish featuring ground chicken, Thai bird chilies, garlic, and fresh basil leaves. Perfect for a weeknight meal, it combines spicy, savory, and aromatic notes and is traditionally served over rice.

Ingredients

Scale

Main Ingredients

3 to 4 tablespoons oil
3 Thai bird chilies or holland chilies, de-seeded if desired and thinly sliced
3 shallots, thinly sliced
5 cloves garlic, sliced
1 pound ground chicken
2 teaspoons sugar or honey
2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth or water
1 bunch holy or Thai basil leaves

Cook Mode Prevent your screen from going dark

Instructions

Prepare the aromatics: Heat oil in a wok over high heat, then add the sliced chilies, shallots, and garlic. Stir-fry for 1 to 2 minutes until fragrant and softened.
Cook the chicken: Add the ground chicken to the wok and stir-fry for 2 minutes, breaking it up into small pieces to ensure even cooking.
Add seasoning: Stir in sugar, soy sauce, and fish sauce, mixing well to combine all flavors with the chicken.
Deglaze the pan: Pour in the chicken broth or water to deglaze the wok, allowing the liquid to cook off quickly over high heat while stirring.
Add basil leaves: Toss in the fresh holy or Thai basil leaves and stir-fry until they are wilted and aromatic.
Serve: Remove from heat and serve immediately over steamed rice for a delicious Thai-inspired meal.

Notes

You can adjust the number of chilies based on your spice tolerance or omit seeds to reduce heat.
Ground turkey or pork can be substituted for chicken if preferred.
Use low sodium soy sauce and chicken broth to better control the saltiness of the dish.
Fresh Thai basil is preferred for authentic flavor, but holy basil or even Italian basil can be used as alternatives.
Serve with jasmine rice or sticky rice for the most traditional experience.

Nutrition

Serving Size: 1 serving
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