This Easy Thai Basil Chicken Stir-Fry is a tasty mix of chicken, fresh basil, and colorful veggies. It’s quick to make and packed with flavor, making it perfect for busy nights!
I love how the aroma of basil fills my kitchen while cooking! Serve it over rice, and you have a delightful meal that makes you feel like a chef at a fancy restaurant—without the fuss!
Key Ingredients & Substitutions
Ground Chicken: This recipe uses ground chicken for a quick cook and tender texture. You can swap it for ground turkey or even tofu for a vegetarian option. I enjoy using chicken for its juiciness!
Thai Red Chilies: These chilies pack a punch! If you need a milder flavor, use bell peppers or try red pepper flakes. However, I think a little heat enhances the dish beautifully.
Fish Sauce: It adds depth to the flavor. If you’re vegetarian, coconut aminos can be a great substitute. Just remember, a little fish sauce goes a long way!
Thai Basil: Fresh Thai basil is essential for this dish’s authentic flavor. If you can’t find it, sweet basil works, but the taste will be slightly different. Fresh basil from your garden or a grocery store can make a huge difference!
How Do I Get the Perfect Stir-Fry Texture?
Stir-frying is all about high heat and quick cooking. Here’s how to get the best texture and flavors:
- Make sure your skillet or wok is hot before adding oil. This helps to sear the chicken quickly.
- Keep all ingredients chopped and ready. Stir-frying happens fast, and you won’t want to rush to chop while cooking!
- Add ingredients based on their cooking time; garlic and chilies first, then chicken, and finally the vegetables, to keep everything crisp.
- Stir often but don’t overdo it. Letting ingredients sit allows them to develop those lovely browned bits that add flavor.
With these tips, you’re ready to whip up a delicious Pad Krapow Gai that impresses everyone at the table!
Easy Thai Basil Chicken Stir-Fry (Pad Krapow Gai)
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 Thai red chilies, finely sliced (adjust to taste)
- 1 pound ground chicken
- 1 small onion, diced
- 1 cup green beans, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup fresh Thai basil leaves (or sweet basil if unavailable)
- Cooked jasmine rice, for serving
- 2 eggs (optional, for frying and topping)
- Lime wedge (optional, for serving)
How Much Time Will You Need?
This simple and exciting dish takes about 10 minutes for preparation and around 10 minutes for cooking, making it a perfect 20-minute meal. It’s quick enough for a weeknight dinner but delicious enough to impress!
Step-by-Step Instructions:
1. Prepare the Heat:
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. It’s essential to get the oil nice and hot so that everything cooks quickly and evenly.
2. Add Aromatics:
Now, add the minced garlic and sliced Thai red chilies. Stir-fry for about 30 seconds until they become fragrant. Be careful not to burn the garlic; it can turn bitter!
3. Cook the Chicken:
Add the ground chicken to the skillet. Use a spatula to break it up as it cooks. Keep stirring until the chicken starts to brown, which should take about 5 minutes.
4. Stir in Veggies:
Next, toss in the diced onion and green beans. Stir everything together and cook for another 3-4 minutes until the vegetables begin to soften but still have a little crunch. Fresh flavors are key!
5. Sauce It Up:
Add the soy sauce, fish sauce, oyster sauce, and sugar to the pan. Mix everything well so that the chicken and vegetables are evenly coated with delicious sauce. Let the flavors combine for a minute.
6. Add the Basil:
Gently toss in the fresh basil leaves and stir quickly just until they start to wilt, about 1 minute. The basil will add freshness and a lovely aroma!
7. Prepare the Egg (Optional):
If you’re using eggs, heat a separate non-stick pan and fry them sunny-side up or to your liking. The runny yolk adds richness to the dish.
8. Serve It Up:
Now it’s time to plate! Serve the flavorful basil chicken stir-fry over a steaming bed of jasmine rice. Top it with the fried egg, if using.
9. Garnish and Enjoy:
For a final touch, garnish your dish with extra basil and sliced chilies if you like it spicy. A lime wedge on the side adds a zesty kick when squeezed over the top. Enjoy your fragrant, flavorful Easy Thai Basil Chicken Stir-Fry!
FAQ for Easy Thai Basil Chicken Stir-Fry (Pad Krapow Gai)
Can I Use Chicken Thigh Instead of Ground Chicken?
Absolutely! Chicken thighs can add more flavor and moisture. Simply cut them into small pieces or grind them in a food processor before cooking for a similar texture to ground chicken.
How Can I Make This Recipe Spicier?
If you want extra heat, increase the number of Thai red chilies or add a dash of chili sauce or sriracha during cooking. Adjust the spice level according to your taste preference!
Can I Prep This Dish in Advance?
Yes! You can chop the vegetables and prepare the sauces ahead of time. Store everything in the fridge for up to a day. Just remember to cook everything fresh when you’re ready to serve for the best texture and flavor.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave, adding a splash of water if needed to keep it moist.
