Description
This easy Thai Basil Chicken (Gai Pad Krapow) is a flavorful and quick stir-fry dish featuring ground chicken, aromatic Thai basil, and spicy chilies. Perfect for weeknight dinners, it combines savory soy and fish sauces with a hint of sweetness and is best served over steamed rice.
Ingredients
Scale
Main Ingredients
- 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
- 2 teaspoons sugar or honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low sodium chicken broth or water
- 1 bunch holy or Thai basil leaves
Instructions
- Heat and sauté aromatics: In a wok over high heat, add the oil, chilies, shallots, and garlic. Stir-fry for 1 to 2 minutes until fragrant.
- Cook the chicken: Add the ground chicken to the wok. Stir-fry for 2 minutes, breaking the meat into small bits as it cooks.
- Add seasonings: Mix in the sugar, soy sauce, and fish sauce. Stir-fry for another minute to blend the flavors.
- Deglaze the pan: Pour in the chicken broth to deglaze. With the wok still on high heat, cook off the liquid quickly.
- Add basil and finish: Toss in the basil leaves and stir-fry until wilted, about 1 minute. Serve immediately over steamed rice.
Notes
- Adjust the number of chilies to control spiciness according to your preference.
- Use ground turkey or pork as a substitute for chicken if desired.
- To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
- If holy or Thai basil is unavailable, sweet basil can be used but it changes the flavor slightly.
- Serve with jasmine rice or steamed white rice for an authentic experience.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 4 g
- Sodium: 933 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 98 mg
