Description
A flavorful and spicy Thai Basil Chicken dish known as Pad Krapow Gai, featuring tender chicken thighs stir-fried with aromatic garlic, shallots, and fiery chilies, finished with a savory-sweet sauce and fresh basil. Perfect served over hot cooked rice for an authentic Thai meal ready in just 25 minutes.
Ingredients
Scale
Sauce
- â…“ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
Main
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
Instructions
- Gather ingredients: Collect and measure out all the ingredients needed for the sauce and main dish to ensure a smooth cooking process.
- Prepare the sauce: Whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until fully blended, creating a balanced savory and sweet marinade.
- Heat the skillet: Place a large skillet over high heat and drizzle in vegetable oil to coat, preparing it for stir-frying the chicken.
- Cook the chicken: Add the chopped chicken thighs to the hot skillet and stir fry, stirring frequently until the chicken loses its raw pink color, about 2 to 3 minutes.
- Add aromatics: Stir in the sliced shallots, minced garlic, and minced chilies; continue cooking on high heat until some juices caramelize on the skillet’s bottom, enhancing the flavor, approximately 2 to 3 minutes more.
- Start caramelizing sauce: Add about one tablespoon of the prepared sauce mixture to the skillet and cook while stirring until the sauce begins to caramelize, about 1 minute.
- Deglaze and glaze: Pour in the remaining sauce and stir to deglaze the pan, loosening any browned bits; continue cooking until the sauce thickens and glazes the chicken evenly, 1 to 2 minutes more, then remove from heat.
- Finish with basil: Stir in the fresh basil leaves, cooking and stirring until just wilted, about 20 seconds, to preserve their aroma and freshness.
- Serve: Plate the spicy Thai basil chicken over hot cooked rice and enjoy immediately while warm.
Notes
- Adjust the amount of chilies to your preferred spice level.
- Use chicken thighs for more tender and flavorful results; chicken breasts can be substituted but may be less juicy.
- Fresh Thai basil is essential for authentic flavor; substitute with sweet basil if unavailable, though flavor will differ.
- Serve with steamed jasmine rice for a traditional accompaniment.
- To reduce sodium, use low-sodium soy sauce and fish sauce.
