All Menu PricesCooking for Two
Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
My version of this classic Thai dish tastes amazing even with regular basil instead of holy or Thai basil. When cooking the chicken mixture at high heat, the sauce actually acts like a glaze. This recipe works best if you cut or grind your own chicken and prepare all the ingredients before you start cooking.
Spicy Thai Basil Chicken is a delicious and easy-to-make dish that’s popular in Thai cuisine. Here’s a recipe you can try:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 red chili pepper, sliced (optional)
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup fresh basil leaves, chopped
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the garlic and chili pepper (if using) and stir-fry for 30 seconds.
- Add the chicken and stir-fry until it’s cooked through and lightly browned, about 5-7 minutes.
- Add the onion and bell pepper and stir-fry for another 2-3 minutes.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar.
- Add the sauce to the skillet and stir-fry until the chicken and vegetables are coated and the sauce has thickened slightly, about 2-3 minutes.
- Add the chopped basil and stir-fry for another minute, until the basil is wilted.
- Serve the Spicy Thai Basil Chicken hot, garnished with additional fresh basil leaves, if desired. Enjoy!