30-Minute Thai Basil Chicken (Pad Krapow Gai)

If you’re craving a vibrant, flavorful dish that comes together in a flash, 30-Minute Thai Basil Chicken (Pad Krapow Gai) is your new go-to. This classic Thai street food favorite is packed with aromatic basil, a perfect balance of savory, sweet, and spicy notes, and tender chicken that melts in your mouth. It’s one of those meals that feels indulgent yet is surprisingly simple to whip up on a busy weeknight. Plus, it pairs beautifully with fluffy white rice, making it a fulfilling and satisfying dinner.

Why It Deserves a Spot

This 30-Minute Thai Basil Chicken (Pad Krapow Gai) stands out because it captures the essence of authentic Thai flavors without needing hours of prep or hard-to-find ingredients. The dish bursts with fresh basil, garlic, and chilis, delivering a spicy kick with a touch of sweetness from coconut sugar. It’s perfect for anyone who loves bold, aromatic dishes but doesn’t want to spend all evening cooking. Additionally, the use of chicken breast keeps it lean and healthy, while the balanced seasoning ensures every bite is packed with flavor.

Whether you’re cooking for yourself, family, or friends, this recipe is a crowd-pleaser. It’s a great way to introduce Thai cuisine to your kitchen and can easily be customized to suit your spice tolerance or dietary preferences. If you’re a fan of dishes like Spicy Thai Peanut Chicken Bowls, you’ll love how this recipe delivers on flavor and speed.

Ingredient Rundown

• 1/3 cup chicken broth: Adds moisture and depth to the sauce without overpowering the flavors.
• 1 to 2 Tbsp fish sauce (to taste): Provides a salty, umami punch essential to Thai cooking. Adjust based on your preference.
• 2 Tbsp coconut aminos or soy sauce: Adds a slightly sweet and salty element—coconut aminos for a lighter, soy-free option.
• 1 Tbsp coconut sugar: Balances the savory and spicy with a subtle caramel sweetness.
• 2 Tbsp avocado oil: A neutral, high-heat oil perfect for stir-frying without burning.
• 1/2 cup yellow onion, finely chopped: Builds the aromatic base and adds texture.
• 4 cloves garlic, minced: Essential for that rich, fragrant flavor that Thai dishes are known for.
• 1.25 lbs boneless skinless chicken breasts, chopped: The lean protein star of the dish. Chop into bite-sized pieces for quick cooking.
• 2 Thai chilis, minced (optional): For heat. Add more or less depending on your spice tolerance.
• 1 cup basil leaves, chopped: The hallmark ingredient that gives Pad Krapow Gai its signature fresh and peppery aroma.
• 3 cups cooked white rice (from 1 cup dry): Perfect for soaking up the flavorful sauce. Try serving with jasmine rice for authenticity.

Kitchen Gear Checklist

• Large skillet or wok: For quick, high-heat cooking to get that perfect sear on the chicken.
• Sharp knife: To finely chop the onion, garlic, chicken, and chilis.
• Cutting board: Preferably separate ones for vegetables and meat for safety.
• Measuring spoons and cups: To ensure balanced seasoning.
• Wooden spoon or spatula: For stirring the ingredients without scratching your cookware.
• Rice cooker or pot: To prepare the white rice perfectly while you cook the chicken.

30-Minute Thai Basil Chicken (Pad Krapow Gai): How It’s Done

Step 1: Prep Your Ingredients

Start by finely chopping the yellow onion, mincing the garlic, and dicing the chicken breasts into bite-sized pieces. If you’re using Thai chilis, mince those as well, being careful not to touch your face afterward. Roughly chop the basil leaves and set everything aside.

Step 2: Heat the Oil and Sauté Aromatics

Place your skillet or wok over medium-high heat and add the avocado oil. When the oil is shimmering, toss in the chopped onion and garlic. Stir frequently and cook until the onion becomes translucent and fragrant, about 2 to 3 minutes.

Step 3: Cook the Chicken

Add the chopped chicken to the skillet, spreading it out evenly. Let it sear without disturbing for a minute, then stir and cook until the chicken is no longer pink and cooked through, about 5 to 7 minutes.

Step 4: Add Chili and Sauce Ingredients

If you like spice, add the minced Thai chilis now, stirring them into the chicken. Pour in the chicken broth, fish sauce, coconut aminos (or soy sauce), and sprinkle in the coconut sugar. Stir well to combine and allow the sauce to simmer and thicken slightly, which should take about 2 to 3 minutes.

Step 5: Stir in the Basil

Turn off the heat and fold in the chopped basil leaves. The residual heat will wilt the basil perfectly, releasing its aromatic oils without overcooking.

Step 6: Serve

Scoop the fragrant chicken over a bed of steaming white rice. This dish is best enjoyed immediately while everything is warm and bursting with flavor.

For a twist on rice dishes, consider pairing this with the Cabbage Fried Rice Recipe to add a veggie-packed side or base.

Smart Substitutions

• Chicken thighs instead of breasts: For juicier, more flavorful meat that stays tender during cooking.
• Low sodium soy sauce in place of fish sauce: If you prefer a milder flavor or don’t have fish sauce on hand.
• Maple syrup or brown sugar instead of coconut sugar: Both will add a similar sweetness if coconut sugar isn’t available.
• Mild chili flakes or jalapeños for Thai chilis: Adjust spice level to taste with more common peppers.
• Olive oil instead of avocado oil: Use a light olive oil to keep the cooking process smooth, though avocado oil has a higher smoke point.

What Could Go Wrong

• Overcooking the chicken: This can make the chicken dry and tough. Chop into even pieces and keep an eye on the cooking time.
• Using too much fish sauce: It can overpower the dish and make it too salty. Start with 1 tablespoon and adjust gradually.
• Burning the garlic: Garlic can turn bitter if cooked too long or at too high heat. Add it after the oil is hot but cook just until fragrant.
• Wilted basil: Basil should be added at the end to retain its fresh flavor and color; adding it too early can make it bitter and dull.

Save for Later: Storage Tips

Store any leftovers of this 30-Minute Thai Basil Chicken (Pad Krapow Gai) in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of chicken broth or water if it feels dry. You can also freeze the cooked chicken without rice for up to 2 months. Thaw overnight in the fridge before reheating. For best texture, cook fresh rice when you’re ready to serve again.

Top Questions & Answers

Can I make this recipe spicier or milder?

Absolutely! The heat level is entirely customizable. Increase the number of Thai chilis or add a pinch of chili flakes for more spice. For a milder dish, reduce or omit the chilis altogether.

What if I don’t have fresh basil?

Fresh basil is key for authentic flavor, but if you can’t find it, you can substitute with fresh mint or cilantro for a different, yet complementary, herbaceous note. Avoid dried basil, as it lacks the vibrant flavor and aroma.

Is chicken breast the best choice for this dish?

Chicken breast is lean and cooks quickly, making it perfect for this recipe. However, chicken thighs are an excellent alternative if you prefer juicier meat that stays tender during cooking.

Can I prepare this dish ahead of time?

You can prep the ingredients in advance, such as chopping the chicken and vegetables, but it’s best to cook and serve this dish fresh for optimal flavor and texture.

Because You Liked This

• Spicy Thai Peanut Chicken Bowls – Another quick and flavorful Thai-inspired chicken recipe that’s perfect for meal prep and weeknight dinners.
• Cabbage Fried Rice Recipe – A delicious and simple fried rice that pairs well with many Asian dishes, including Thai classics.

Bring It to the Table

This 30-Minute Thai Basil Chicken (Pad Krapow Gai) is a vibrant, aromatic feast that’s perfect for sharing. Serve it in shallow bowls with steaming jasmine rice on the side and garnish with extra fresh basil or sliced chilies for presentation. Pair it with a crisp, light cucumber salad or simple stir-fried greens to balance the heat and round out the meal. Whether you’re entertaining or just treating yourself, this dish brings a burst of authentic Thai flavor with minimal fuss.

This recipe is a shining example of how quick and easy weeknight cooking can yield restaurant-worthy results. With fresh ingredients, simple techniques, and a punch of flavor, you’ll find yourself coming back to this 30-Minute Thai Basil Chicken (Pad Krapow Gai) time and again. Enjoy the bold taste of Thailand right from your own kitchen!

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