Spicy Thai Basil Chicken Recipe (Pad Krapow Gai)
User Reviews
5
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
496 kcal
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Course
Main Course, Dinner
Spicy Thai Basil Chicken Recipe (Pad Krapow Gai)
Description
This recipe balances the rich, succulent texture of chicken thighs with the heat of bird chiles and the aromatic freshness of Thai basil. Stir-frying over medium-high heat ensures the chicken cooks quickly and remains tender while the vegetables soften but retain some crispness. The sauce combines salty and umami notes from oyster, soy, and fish sauces with subtle sweetness to create depth. Adding water if the sauce is too thick helps coat ingredients evenly.
Served warm, this dish pairs traditionally with steamed rice, cauliflower rice, or broccoli rice for a lower-carb option. The bell peppers and green beans contribute color and texture but can be omitted based on preference.
This recipe can be made gluten-free by using gluten-free oyster sauce, soy sauce, and fish sauce. It stores well for leftovers which keep in the refrigerator for 3-4 days, but freezing is not recommended as it affects vegetable texture adversely. Reheating is best done with fresh rice or separately stored rice.
Ingredients
- For the Sauce -
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce low sodium
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- water if needed
- For the Chicken Stir Fry –
- 2 tablespoons peanut oil or coconut oil
- 2 ½ pounds chicken thigh cut into bite-size pieces, boneless
- 6-8 cloves garlic minced
- 3-6 Thai bird chile minced
- 1 bunch scallions chopped and separated into whites and greens
- 1 large red bell pepper seeded and cut into 1-inch pieces
- 8 ounces green beans trimmed and halved
- 1 cup Thai basil or sweet basil, fresh, packed leaves
Instructions
- In a small bowl (or measuring pitcher) mix the ingredients for the sauce. Set aside.
- Chop the chicken thighs and all produce. Leave the produce in separate piles so it is easy to add in at different times.
- Set a large wok or sauté pan over medium-high heat. Once hot, add the oil and chicken pieces. Stir and sauté for 3-5 minutes until the chicken pieces are almost cooked through.
- Move the chicken to the sides of the pan and add in the minced garlic, thai bird chiles, scallion whites, red bell pepper, and green beans. Stir and sauté another 3-5 minutes to stir-fry the veggies, until the green beans are cooked but still firm.
- Pour in the sauce. Stir and simmer 1-2 minutes. If the sauce seems too thick, add 1-2 tablespoons water.
- Finally stir in the basil and scallion greens. Stir as the basil wilts into the sauce. Then turn off the heat and serve warm with rice (or Cauliflower Rice or Broccoli Rice for Low-Carb!)
Notes
- This recipe is gluten-free if you use gluten-free oyster sauce, soy sauce, and fish sauce.
- You can omit or add bell peppers and green beans based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days and reheated before serving.
- Freezing is not recommended as vegetables become mushy upon defrosting and reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 496kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 809mg | 34% |
| Potassium | 567mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1278IU | 26% |
| Vitamin C | 36mg | 40% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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