If you’re anything like me, you probably have those days when you want something quick, packed with flavor, and way better than takeout. That’s how I stumbled upon Thai Basil Chicken.
The first time I made it, I was hooked—the smell of garlic and basil filling the kitchen, the spicy kick that wakes up your taste buds, and that savory sauce that makes you want to lick the plate clean.
This dish has now become a regular in my kitchen, and trust me, once you try it, it’ll be the same for you.
What is Thai Basil Chicken?
Thai Basil Chicken, also called Pad Kra Pao Gai, is a popular Thai street food dish. It’s basically ground or sliced chicken stir-fried with garlic, chili, soy sauce, fish sauce, and plenty of fresh Thai basil.
It’s often served with rice and topped with a fried egg. The magic of this dish comes from the balance of flavors—spicy, salty, savory, and slightly sweet.
It’s not a complicated recipe. In fact, it takes less than 30 minutes to make. But don’t let the simplicity fool you. Each bite is bursting with bold flavors that feel like a little trip to Thailand.
Why You’ll Love This Dish
Let me be honest—this isn’t just another chicken recipe. Here’s why it’s special:
- Quick & Easy – Ready in about 20–25 minutes.
- Better than takeout – You control the spice, the sauce, and the freshness.
- Budget-friendly – Uses simple pantry items and chicken, nothing fancy.
- Healthy option – Packed with protein, fresh herbs, and fewer oils than restaurant versions.
Plus, the aroma when you toss in the fresh basil? Oh man, that’s the moment you know dinner is going to be amazing.
Ingredients You’ll Need
Here’s what you’ll need to pull off this recipe. Keep it simple—don’t stress if you don’t have one or two; I’ll give substitutes too.
- Chicken – Ground chicken works best, but thinly sliced chicken breast or thighs are fine.
- Garlic – Fresh, chopped garlic gives the best flavor.
- Chili – Thai bird’s eye chili is traditional, but you can use red chili flakes or jalapeño.
- Soy sauce – Light soy for saltiness.
- Oyster sauce – Adds that deep, rich umami.
- Fish sauce – Classic Thai flavor; skip if you don’t like it.
- Sugar – Balances the saltiness.
- Thai Basil leaves – This is the star. If you can’t find Thai basil, sweet basil is okay.
- Rice – Jasmine rice is the classic pairing.
- Eggs (optional but recommended) – Fried egg on top makes it extra authentic.
Step-by-Step Cooking Guide
Step 1: Prep the Basics
Chop garlic, slice chili, and get your sauces ready in small bowls. Trust me, stir-frying moves fast, so you don’t want to be scrambling mid-cook.
Step 2: Cook the Chicken
Heat a pan or wok with a little oil. Toss in garlic and chili—let them sizzle for 20 seconds until fragrant. Add your chicken and stir-fry until it’s no longer pink.
Step 3: Add the Sauce
Pour in soy sauce, oyster sauce, fish sauce, and a pinch of sugar. Stir well so the chicken soaks up all that flavor.
Step 4: Toss in the Basil
Now comes the best part—add your fresh basil. Stir quickly and remove from heat. The heat of the chicken will wilt the basil without overcooking it.
Step 5: Serve It Up
Spoon the chicken over a plate of hot jasmine rice. Fry an egg (with crispy edges if possible) and place it on top. That golden yolk mixing with the sauce? Pure heaven.
Tips to Make It Perfect
- Use a wok if you can – The high heat gives that smoky stir-fry flavor.
- Don’t overcook basil – Toss it at the very end.
- Adjust spice to taste – Add more chili if you like heat, or keep it mild.
- Ground chicken works best – But you can swap with turkey, pork, or beef.
- Egg is not optional (in my opinion) – It completes the dish.
What to Serve With Thai Basil Chicken
This dish is usually eaten with plain steamed rice, but you can also pair it with:
- Brown rice for a healthier option.
- Stir-fried veggies on the side.
- Cucumber slices to cool down the spice.
Why This Dish Means Something to Me
The first time I made Thai Basil Chicken, I didn’t expect much. I thought, “Just chicken and basil, what’s the big deal?”
But the moment that basil hit the hot pan, my kitchen smelled like a street market in Bangkok. It reminded me of how food can transport you even if you’ve never been to that place.
Now, whenever I make this dish, I feel like I’ve got a little piece of Thailand right at home—and you will too.
FAQs About Thai Basil Chicken
Q: Can I use regular basil instead of Thai basil?
Yes, but the flavor will be a bit different. Thai basil has a slight licorice taste, while sweet basil is milder.
Q: Is this dish very spicy?
Traditionally, yes. But you can always adjust the chili level to suit your taste.
Q: Can I make this ahead of time?
Yes, you can cook the chicken and sauce ahead. Just add fresh basil before serving for the best flavor.
Q: What if I don’t eat fish sauce?
You can skip it or replace it with a little more soy sauce.
Q: Can I use other meats?
Absolutely. Pork, beef, or even tofu works well with this recipe.
