Thai Basil Chicken (Pad Krapow Gai)

Aromatics are always the first ingredients I think of when making a Southeast Asian recipe like Thai basil chicken, also known as pad krapow gai. This Thai recipe is a great introduction to incorporating lively herbs into a stir-fry.

Using herbs as aromatics rounds out the overall flavor of certain dishes and creates distinct tastes. Think of oregano and dill in Greek dishes, basil and thyme in Italian dishes, and cilantro and basil in Mexican dishes. In Thai cuisine, you’ll often taste coriander root, mint and Thai basil. It’s the last of these that we’ll work with for this Thai chicken recipe.

What is Thai basil chicken (pad krapow gai)?

Thai basil chicken is a sweet and savory stir-fry that uses a glaze-like sauce to pull Thai basil, vegetables and chicken thighs together into a cohesive dish. It’s usually served over rice, sometimes with a fried egg and a side of a prik nam pla (a bright and spicy fish sauce), making it a straightforward meal to make when you’re in the mood for Thai food.

Ingredients for Thai Basil Chicken

We’ll use quite a few essential Thai ingredients in this Thai basil chicken recipe. Below are some of the key elements.

• Prik nam pla: For those new to Thai cooking, prik nam pla is a Thai condiment that’s used as an all-purpose flavor booster. It’s made with lime juice, fish sauce, Thai chiles, a bit of brown sugar and some freshly minced garlic. The sauce perfectly balances sour, spicy and sweet, and can be used to enhance everything from intricate Thai dishes to a plain bowl of jasmine rice.
• Thai basil sauce: This recipe’s Thai basil sauce adds plenty of umami to your Thai basil chicken. Oyster sauce, fish sauce, mushroom soy sauce and regular soy sauce are all whisked together for a deeply salty, meaty and earthy combo, with a bit of brown sugar to balance it out.
• Chicken thighs: Try to cut your chicken thighs into equally sized 1-inch pieces so they finish cooking at the same time.
• Garlic: Five cloves of minced garlic wake up this Thai basil chicken recipe with an aromatic pungency.
• Thai basil: There are many varieties of basil, but this recipe specifically calls for Thai basil. It’s often described as having more licorice or anise flavors and a peppery note, compared to its sibling, sweet basil. If you’ve ever had pho at a Vietnamese restaurant, you may have seen it on your accoutrements plate, as it’s a tasty and harmonizing herb for a protein-heavy dish. When cooking with Thai basil, you only use the leaf; the stem can be discarded.
• Green beans: Chinese or “snake” green beans are a common type of green bean used in Asian cooking. They’re leaner and longer than other green beans. They also have a heartier texture. Aside from a mildly nutty flavor, they taste similar to string beans or haricots verts. If you can’t source snake beans, feel free to use any kind of snap pea, green bean or even green bell peppers.
• Oyster sauce: This sauce is a stir-fry staple. It gives rounded, sweet flavor and thickness to any stir-fry sauce. Because most Thai stir-fries don’t use starches to thicken their sauces, the oyster sauce is heavily relied on to add that viscosity. An alternative to using oyster sauce would be to add honey.
• Fish sauce: Fish sauce is a must for Thai basil chicken and many other Southeast Asian recipes. It adds an extra depth of salty flavor. You can find fish sauce at most grocery stores with other international products, and you can often find vegetarian and vegan alternatives.
• Seasoning sauce or soy sauce: Seasoning sauce and mushroom soy sauce are my personal staples for building a tasty stir-fry sauce. If you’re going to dive into making Asian cuisine, having various types of Asian sauces is important. Each one has a function and flavor profile that makes it stand on its own.
• Shallots: Having a variety of onions in the house is important, as each one has a distinct aroma and taste. Shallots are small but pack a strong punch, and turn sweet and nutty once cooked. They’re lovely in this Thai sweet basil chicken recipe.
• Thai chiles: These tiny peppers pack a lot of spice, so be careful when you use them. I recommend starting with half a chile first. Let it cook in the sauce, and taste the sauce before adding more.
• Chicken broth: A little bit of chicken broth tenderizes the chicken and the green beans. You can use chicken stock here instead if you prefer, but know that it will make your sauce a bit thicker.

Directions

Step 1: Make the prik nam pla

Jonathan Melendez for Taste of Home

In a small bowl, stir together the lime juice, fish sauce, Thai chile, brown sugar and minced garlic. Set the prik nam pla aside.

Step 2: Stir together the Thai basil sauce

Jonathan Melendez for Taste of Home

In another small bowl, stir together the oyster sauce, fish sauce, soy sauce, mushroom soy sauce and brown sugar. Set the Thai basil sauce aside.

Step 3: Cook the green beans and chicken

Jonathan Melendez for Taste of Home

Heat the canola oil in a large skillet or wok over medium-high heat. Add the green beans and shallots and cook them until the shallots are soft, three to four minutes. Add the chicken, garlic and Thai chiles. Cook until the chicken is browned on each side, four to five minutes.

Step 4: Stir in the Thai basil sauce

Pour in the Thai basil sauce and chicken broth, and simmer until the chicken and green beans have absorbed some of the liquid, three to four minutes. Stir in the Thai basil.

Step 5: Serve Thai basil chicken over rice with prik nam pla

Serve your Thai basil chicken over a plate of jasmine rice and pour on a little of the prik nam pla to brighten and spice up the stir-fry.

Jonathan Melendez for Taste of Home

Recipe Variations

• Add a few more veggies: Need a little more fiber in this dish? Throw in some bok choy or broccoli when you add the green beans to the wok, and add shredded carrots and spinach during the last minute of cooking. Just before serving, sprinkle sliced green onions on top as a garnish.
• Change the protein: Substitute the chicken for sliced beef, cleaned and deveined shrimp, or ground pork as desired.

How to Store Thai Basil Chicken

Once your Thai basil chicken has cooled to room temperature, transfer it to an airtight container, separately from the rice if possible. Store the Thai basil chicken in the fridge for up to four days. Careful: This stir-fry is very saucy and can leak, so you don’t want any spills in your fridge.

Can you make Thai basil chicken ahead of time?

We only recommend you make the Thai basil sauce and prik nam pla ahead of time. The sauces will stay fresh in tightly sealed jars or containers for a week. I highly recommend doubling the sauces, either to make an extra saucy Thai basil chicken or to dress up other stir-fry recipes you’ll be making during the week.

Thai Basil Chicken Tips

Jonathan Melendez for Taste of Home

What do you serve with Thai basil chicken?

Serve Thai basil chicken over white jasmine rice, with a side of the tangy, spicy fish sauce called prik nam pla. If you don’t have jasmine rice, you can serve it with basmati or cooked rice noodles. Anything starchy that will absorb all that tasty sauce will work!

Some folks love a crispy-edged fried egg over their rice plate. The yolk and creamy egg whites can really balance the richness of the meal.

How can you tell when the chicken is cooked?

Use a meat thermometer to check if your chicken. It’s safe to eat when it’s 165ºF for white meat and 175° for dark meat. Raw chicken is pink, translucent and almost oily looking. Cooked chicken becomes paler in color—almost white—and is usually moist and fibrous.