Description
Spicy Thai Basil Chicken, also known as Pad Krapow Gai, is a vibrant and flavorful stir-fry dish featuring tender chicken thighs cooked with fragrant Thai basil, garlic, shallots, and fiery chilies. This quick and easy recipe is glazed with a savory sauce made from oyster sauce, soy sauce, fish sauce, and a blend of sugars, delivering a perfect balance of spicy, sweet, and umami flavors. Best served hot over steamed rice, it makes for an authentic and satisfying Thai meal in just 25 minutes.
Ingredients
Scale
Sauce:
- â…“ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce (or as needed)
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
Instructions
- Gather Ingredients: Collect all the necessary ingredients for this recipe to ensure a smooth cooking process.
- Prepare the Sauce: In a bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until well combined and smooth.
- Cook the Chicken: Heat a large skillet over high heat. Drizzle in the vegetable oil, then add the chopped chicken thighs. Stir-fry for 2 to 3 minutes until the chicken loses its raw color and starts to brown.
- Add Aromatics: Stir in the sliced shallots, minced garlic, and minced chilies. Continue cooking on high heat for another 2 to 3 minutes until some juices start to caramelize at the bottom of the pan.
- Incorporate Sauce Gradually: Add about one tablespoon of the prepared sauce to the skillet. Cook and stir constantly until the sauce starts to caramelize, roughly 1 minute.
- Add Remaining Sauce and Glaze: Pour in the rest of the sauce mixture. Stir and cook to deglaze the bottom of the pan, lifting up any flavorful bits. Continue cooking until the sauce thickens and glazes the chicken evenly, about 1 to 2 minutes. Then remove from heat.
- Wilt the Basil: Stir in the sliced fresh basil leaves. Cook for about 20 seconds while stirring until the basil wilts and releases its aroma.
- Serve: Plate the spicy Thai basil chicken over hot cooked rice. Serve immediately and enjoy the vibrant flavors of this classic Thai dish.
Notes
- You can adjust the amount of chilies based on your preferred spice level, reducing or increasing them accordingly.
- Using boneless, skinless chicken thighs provides juicier and more flavorful meat than chicken breasts.
- If fresh Thai basil is unavailable, sweet basil can be used as a substitute, though the flavor will be milder.
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- This dish is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days and reheated gently.
