Description
Thai Basil Chicken (Gai Pad Krapow) is a quick and flavorful stir-fry featuring tender ground chicken infused with aromatic Thai basil, spicy chilies, and savory sauces. This easy-to-make dish captures the vibrant flavors of Thailand and is perfect for a weeknight dinner served over steamed rice.
Ingredients
Units
Scale
For the Stir-Fry
- 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
For the Sauce and Seasonings
- 2 teaspoons sugar (or honey)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low sodium chicken broth (or water)
Herbs
- 1 bunch holy or Thai basil leaves
Instructions
- Heat the oil: In a wok over high heat, add the oil and heat until shimmering.
- Sauté aromatics: Add the sliced chilies, shallots, and garlic. Fry for 1-2 minutes until fragrant and slightly softened.
- Add chicken: Add the ground chicken to the wok. Stir-fry for about 2 minutes, breaking it into small bits, until partially cooked.
- Season: Stir in the sugar, soy sauce, and fish sauce. Cook for another minute to combine flavors.
- Deglaze: Pour in the chicken broth to deglaze the pan. Cook quickly over high heat until the liquid mostly evaporates, about 1-2 minutes.
- Add basil: Remove from heat, add the Thai basil leaves, and stir until wilted and fragrant. Serve hot over steamed rice.
Notes
- Adjust the number of chilies according to your spice preference.
- You can substitute water for chicken broth if desired.
- For extra flavor, add a splash of oyster sauce or a squeeze of lime.
- Best served immediately over jasmine or steamed rice for an authentic taste.
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 294 kcal
- Sugar: 4 g
- Sodium: 933 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 98 mg
