Thai Basil Chicken
Thai Basil Chicken is a popular Thai street food that’s served all over the world because it’s just that good. Also known as Pad Kra Pao Gai, it’s a simple but really flavorful dish that’s easy enough for even a beginner home cook to try to make.
In this recipe, I use boneless chicken, green beans, red bell pepper, and a handful of aromatic Thai basil leaves, all tossed in a flavorful sauce made with oyster sauce, soy sauce, fish sauce, and sugar. Let’s jump in.
Living in Australia, I’ve had a lot of Southeast Asian cuisine influence in cooking and I love the fusion of flavors. Others you can try are Asian Noodle Veggies and Beef, Sweet and Sour Meatballs, and this delicious Vegan Chow Mein.
Why You’ll Love Thai Basil Chicken
What’s not to love? There are a lot of great things about this recipe!
- It’s a quick and easy recipe that can be made in under 30 minutes.
- The combination of sweet, salty, and spicy flavors in the sauce makes it absolutely delicious.
- Thai basil adds a unique flavor to the dish that sets it apart from other stir-fried chicken dishes.
- It’s a versatile dish that can be served with a variety of sides.
Helpful Equipment To Make Thai Basil Chicken
These tools will help make this recipe even easier!
Thai Basil Chicken Ingredients
- 675 grams of boneless chicken chopped
- 227 grams of green beans
- 24 grams of very thinly sliced fresh Thai basil leaves
- 3 tablespoons of oyster sauce
- 2 tablespoons of vegetable oil
- 2 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 1 red bell pepper, chopped
- 3 tablespoons of sugar
- 4 minced Thai chilies, or to taste
- 4 cloves garlic, minced
- 4 sliced shallots
- Jasmine rice to serve (1 cup)
How To Make Homemade Thai Basil Chicken
It’s pretty simple to make this basil chicken recipe.
Clean your green beans and cut your bell peppers into thick chunks. Slice your basil leaves into thin slices. Chop your chicken into bite-sized pieces and set aside.
Grab a large, thick-walled skillet. Pour in the oil and heat it over medium heat. Meanwhile, whisk together soy sauce, oyster sauce, fish sauce, and sugar. Set it aside.
When the pan is hot, add the green beans and bell peppers. Cook for about one minute, stirring constantly. Add the chicken to the pan and stir fry for 2 more minutes, just until it begins to brown.
Add the Thai chilies, garlic, and shallots. Stir it together and cook for another minute until it’s aromatic. Pour in the prepared sauce.
Cook the meat for 1-2 minutes, or until the sauce starts to glaze it. Finally, add the sliced basil leaves and cook until the chicken is thoroughly cooked, the basil has wilted, and the liquid has absorbed.
Serve with hot Jasmine rice.
It takes 10 minutes to prep this recipe and 15 more minutes to cook.
Can I Make This Recipe Vegetarian?
Yes! This recipe is quite easily made vegetarian. Just substitute the chicken with firm tofu, mushrooms, or a meat alternative like tempeh. Cook the vegetarian protein until it’s browned and crispy, and then follow the recipe as written.
What can I serve with Thai Basil Chicken?
Thai Basil Chicken is typically served with steamed Jasmine rice and that’s what I recommend too. It’s amazing at soaking up all the delicious sauce. You can also serve it with noodles or rice noodles if you prefer. Stir fried veggies like bok choy, snow peas, or broccoli are delicious as well.
Tips & Tricks and Recipe Notes
- Be sure to chop your chicken into small, bite-sized pieces so that it cooks quickly and evenly.
- Use a wok or a large skillet to cook the chicken and vegetables. This will allow them to cook quickly and evenly.
- If you can’t find Thai basil, you can substitute regular basil, or even cilantro.
- Adjust the amount of Thai chilies to suit your taste. They’re spicy! If you don’t like spicy food, you can leave them out altogether.
- Taste the sauce before adding it to your stir-fry. Adjust the seasonings as needed to suit your taste.
- Make sure your pan is really hot when you drop in your chicken. This will sear the outside quickly and help the chicken to stay more moist and tender.
How to Store Thai Basil Chicken
Leftover Thai Basil Chicken can be stored in an airtight container in the refrigerator for up to three days.
While Thai Basil Chicken is best served fresh, it can be frozen. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Store for up to 3 months.
Thaw in the refrigerator overnight before reheating. If you choose to freeze your leftovers, keep in mind that the veggies won’t have their same texture. They’ll feel a bit soggies.
To reheat, pour your leftovers into a skillet and heat over medium heat until it’s warmed through.
Is Thai Basil Chicken spicy?
Thai Basil Chicken can be spicy, but it comes down to how many Thai chilies you use. If you don’t like spicy food, eave them out altogether or adjust the amount to suit your taste.
What’s the difference between Thai basil and regular basil?
Thai basil has a distinct flavor that sets it apart from regular basil. It has a slightly sweet flavor that’s perfect for adding to savory dishes.
Can I make Thai Basil Chicken with ground chicken?
Yes, you can make Thai Basil Chicken with ground chicken if you prefer. Simply brown the ground chicken in a skillet before adding the vegetables and sauce.
Now you can make the beloved staple food of Thailand: Thai Basil Chicken! And you can make it right in your own kitchen in LESS than 30 minutes! With its combination of tender chicken, crunchy green beans and fragrant Thai basil, this is a taste bud pleaser!Print
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