Spicy Thai Basil Chicken
Spicy Thai basil chicken needs 15 minutes of your time to bring dinner to table. Homemade version is always better than expensive takeout versions, don’t you agree!
Servings: 3 servings
- 2 tablespoon oil canola, peanut oil or vegetable oil
- 4 cloves garlic finely chopped
- 2 Thai bird’s eye chili remove seeds if you want less spice
- 2 green onion white and green part separated
- 10 oz ground chicken
- 2 teaspoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon water if needed
- 1 teaspoon sugar
- ¼ cup green onions
- 1 bunch Thai basil stem removed (or ordinary sweet Italian basil)
Heat up Chinese wok at high heat (if you don’t have wok use a cast iron pan instead). Add oil to heated wok.
Stir in finely chopped garlic, white green onions and Thai red chilies. Stir until garlic is aromatic.
Now add ground chicken into the wok. Using a spatula break ground chicken, keep stirring.Cooks-Tip : The secret to any stir fry recipe is really hot wok and keep moving everything. Do not leave the ingredients sit in the pan.
When chicken meat changes color, add oyster sauce, light and soy sauce along with fish sauce. Stir immediately to coat the sauce evenly.
Stir in the sugar as well. Stir everything to combine well.
Add in green onions, fresh basil leaves. Give it a quick stir and continue to stir. Wait until basil leaves are wilted. Should take about a minute or less on high heat.Note : Thai basil is what you should be using in this Thai chicken stir fry recipe. But if it’s hard to find the authentic version of Thai basil, you can use ordinary Italian sweet basil (that’s what I have used in my video).
Stir everything together and remove the pan from heat.
Serve this spicy Thai basil chicken over bed of jasmine rice garnished with few fresh basil leaves, chopped Thai red chilies if you like.
Serve hot. Gai pad krapow tastes great with jasmine rice. You can also serve it with lettuce leaves. Spoon in generous serving of Thai basil chicken over lettuce leaves, roll it up and eat!
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used. Nutritional information mentioned is excluding rice.
- If you are sensitive to spicy food, you can easily modify the recipe to make it as spicy or mild you want. Check the section "Is Thai basil chicken recipe spicy".
- The secret to any stir fry recipe is really hot wok and keep moving everything. Do not leave the ingredients sit in the pan. Keep continuously stirring, moving everything.
- If it’s hard to find the authentic version of Thai basil, you can use ordinary Italian sweet basil.
- Note I did not add any salt in the recipe. Fish sauce, soy sauce has salt and that was enough for the dish.
- While stirring if wok becomes very dry making chicken stick to the pan, add 1 to 2 tablespoon water to help stir fry chicken perfectly without burning. Add water if only needed. I did not have to add water to the dish.
Calories: 240kcal | Carbohydrates: 5g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 550mg | Potassium: 554mg | Fiber: 1g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg