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Homemade 30-Minute Thai Basil Chicken (Pad Krapow Gai) recipe photo
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30-Minute Thai Basil Chicken (Pad Krapow Gai)

This 30-Minute Thai Basil Chicken is a flavorful, quick, and aromatic dish perfect for busy weeknights and packed with authentic Thai flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Basil, Chicken, Easy, Quick, Spicy
Servings: 4 servings

Ingredients

  • 1/3 cup chicken broth
  • 1 to 2 Tbsp fish sauce (to taste)
  • 2 Tbsp coconut aminos or soy sauce
  • 1 Tbsp coconut sugar
  • 2 Tbsp avocado oil
  • 1/2 cup yellow onion finely chopped
  • 4 cloves garlic minced
  • 1.25 lbs boneless skinless chicken breasts chopped
  • 2 Thai chilis minced (optional)
  • 1 cup basil leaves chopped
  • 3 cups cooked white rice (from 1 cup dry)

Instructions

  • Start by finely chopping the yellow onion, mincing the garlic, and dicing the chicken breasts into bite-sized pieces. Mince the Thai chilis if using, and roughly chop the basil leaves. Set all aside.
  • Heat avocado oil in a large skillet or wok over medium-high heat. Add chopped onion and garlic, stirring frequently until onion is translucent and fragrant, about 2 to 3 minutes.
  • Add the chopped chicken to the skillet. Let it sear undisturbed for 1 minute, then stir and cook until no longer pink and cooked through, about 5 to 7 minutes.
  • Add minced Thai chilis if desired. Pour in chicken broth, fish sauce, coconut aminos or soy sauce, and sprinkle in coconut sugar. Stir well and let the sauce simmer and thicken for 2 to 3 minutes.
  • Turn off the heat and fold in the chopped basil leaves, letting residual heat wilt the basil perfectly.
  • Serve the Thai basil chicken over steamed white rice immediately for best flavor and texture.

Equipment

  • Large Skillet or Wok
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons and Cups
  • Wooden spoon or spatula
  • Rice cooker or pot

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently adding a splash of broth if dry.
  • Freeze cooked chicken (without rice) for up to 2 months; thaw overnight before reheating.
  • Adjust spice levels by varying the amount of Thai chilis or substituting with milder peppers.
  • Use chicken thighs instead of breasts for juicier meat.
  • Substitute coconut sugar with maple syrup or brown sugar if unavailable.