Thai Basil Chicken (Pad Krapow)
Quick 15-minute stir fry with less than 10 ingredients. Perfect weeknight dinner option with bold Thai flavors.
Ingredients
Instructions
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Sauté aromatics: Heat oil in a wok over medium-high heat. Add garlic and chilies. Stir-fry for 1 minute, then add onions. Sauté for 2-3 minutes until onions are translucent.
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Cook chicken: Add ground chicken, breaking it apart with a spoon. Fry for 6-7 minutes until cooked through and light golden brown.
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Add sauces: Add dark soy sauce, fish sauce, oyster sauce, and sugar. Stir-fry for 2 minutes until sauces combine and chicken becomes glossy.
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Finish with basil: Tear basil leaves with your hands and add to wok. Stir until basil is wilted.
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Serve: Serve immediately with steamed or jasmine rice.
Nutrition Information
Per serving (recipe makes 4 servings)
- Calories: 225
- Protein: 13g
- Carbohydrates: 7g
- Fiber: 1g
- Fat: 16g
- Sodium: 1,269mg (55% DV)
Notes
Storage: Best served immediately. Can be refrigerated for 2-3 days but basil will darken and lose vibrancy.
Uses:
- Serve over steamed jasmine or white rice
- Use as filling for lettuce wraps
- Serve with fried egg on top (traditional Thai style)
Tips:
- Ground chicken cooks quickly - don't overcook or it will dry out
- Tear basil leaves by hand rather than cutting to prevent bruising
- Thai basil (bai krapow or holy basil) is preferred for authentic flavor
- Dark soy sauce adds color and depth - regular soy sauce is lighter
- Adjust chilies to your heat preference
Variations:
- Use diced chicken thighs instead of ground chicken (breasts tend to dry out)
- Substitute Thai basil with Italian basil in a pinch (flavor will be different but still good)
- Make coriander chicken by substituting fresh coriander (cilantro) for basil
- Add sliced bell peppers for extra vegetables
- Top with a fried egg for traditional presentation
- Use ground pork or beef instead of chicken
Source
From My Food Story