If you crave bold and fiery flavors served up in a flash, this Spicy Thai Basil Chicken Recipe is going to become your new weeknight hero. It’s packed with aromatic herbs, heat, and that unmistakable balance of savory and sweet that just clicks.
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Why You'll Love This Recipe
Whenever I make this Spicy Thai Basil Chicken Recipe, I’m reminded why Thai food is one of my favorites—there’s a magic in how simple ingredients create such complex flavors. It’s fast, flavorful, and has a punch that wakes up your taste buds.
- Quick and Easy: This recipe hits the table in just about 12 minutes, perfect for those busy evenings when you want something delicious without fuss.
- Flavor Explosion: The combination of fresh Thai basil, chilies, and garlic delivers authentic aroma and a spicy kick that feels like a trip to Thailand.
- Flexible Ingredients: You can easily tweak the spice level or swap proteins to suit your taste or dietary needs.
- Great for Meal Prep: Loved for its reheating-friendly nature, this dish keeps well and tastes just as good the next day.
Ingredients & Why They Work
Each ingredient in this Spicy Thai Basil Chicken Recipe plays a starring role, creating a well-rounded dish through a perfect harmony of heat, aroma, and savory depth. A quick note before shopping: if you want to keep that authentic flavor, seek out fresh Thai basil and bird chilies rather than substitutes.
- Oil: I usually use a neutral oil with high smoke point, like vegetable or sunflower oil, to handle the intense stir-frying heat without burning.
- Thai bird chilies or holland chilies: The real deal in heat here—removing seeds tones down the spice if you’re sensitive.
- Shallots: Their sweet, mild flavor adds wonderful depth without overpowering the dish.
- Garlic: That punch of aromatic garlic is essential for balancing the chili’s heat.
- Ground chicken: Easy to cook and absorbs sauces nicely, making the dish juicy and tender.
- Sugar or honey: Just a touch of sweetness to balance the salty and spicy notes.
- Soy sauce: Adds saltiness and umami richness.
- Fish sauce: Brings that unmistakable Thai flavor—don’t skip it unless you have dietary restrictions.
- Chicken broth or water: Used to deglaze the pan and loosen up the mixture while cooking quickly.
- Holy or Thai basil leaves: The fragrant pepperminty basil is the real star—fresh basil makes all the difference.
Make It Your Way
I love how adaptable this Spicy Thai Basil Chicken Recipe is! Sometimes, I toss in extra chilies if I’m craving fiery heat, or swap the ground chicken for turkey or even firm tofu to keep it vegetarian-friendly. It’s all about enjoying those layers of flavor your way.
- Variation: Adding sliced bell peppers or green beans can turn it into a vibrant stir-fry with extra crunch — tried it on a whim and loved the extra texture it gave!
- Milder Version: For less heat, de-seed the chilies or reduce the amount. You’ll still get great flavor without the fire.
- Low sodium: Use low-sodium soy sauce and skip or reduce fish sauce if watching salt intake, balancing with extra fresh herbs.
Step-by-Step: How I Make Spicy Thai Basil Chicken Recipe
Step 1: Prepare and Sizzle the Aromatics
Heat your wok or large skillet over high heat and add the oil. Right away, toss in the sliced chilies, shallots, and garlic. You want to stir-fry these for just 1-2 minutes until fragrant but be careful not to let the garlic burn. That quick sizzle releases all that delicious aroma that sets the dish apart.
Step 2: Cooking the Chicken Just Right
Next, add your ground chicken straight into that fragrant mix, stirring quickly and breaking it up into tiny bits. Give it about 2 minutes to brown nicely on the outside. Keeping the heat high is my trick here—it locks in juiciness and creates a subtle crust that amps up texture.
Step 3: Season and Deglaze
Sprinkle in the sugar, then pour the soy sauce and fish sauce over the chicken. Stir everything for about a minute, letting those seasonings meld. Now it's time to deglaze the pan with the chicken broth. Because the heat’s high, the liquid will evaporate quickly, coating the chicken with rich flavor without making it soggy.
Step 4: Toss in the Basil and Finish
Finally, stir in the holy or Thai basil leaves just until they wilt—this usually takes less than a minute. You want that fresh herbal punch in every bite, and the basil’s fragrance practically jumps out of the pan. Then, it’s ready to serve (preferably over steaming jasmine rice!).
Top Tip
Over the years, I’ve learned a few small things that really make this Spicy Thai Basil Chicken Recipe pop. These tips come from some trial and error, but trust me—they save you from common mishaps and transform your dish.
- High Heat is Key: Don’t turn down the burner! That searing heat quickly cooks your chicken, locks in moisture, and boosts that signature stir-fry flavor.
- Don’t Overcrowd the Pan: If you add too much chicken at once, it steams instead of browns. Cook in batches if needed for better texture.
- Fresh Basil Only: I tried frozen basil once, and it just dulls the dish. Fresh Thai or holy basil makes all the difference—grab it at Asian markets or grow your own!
- Watch Your Garlic: Burnt garlic turns bitter fast—so keep stirring and remove the pan from heat if it starts to brown too quickly.
How to Serve Spicy Thai Basil Chicken Recipe
Garnishes
I usually finish my plate with a wedge of lime and a sprinkle of crisp fried garlic or shallots on top—adds crunch and a fresh zing that wakes everything up. A handful of fresh sliced chilies on the side is great if you want to amp the spice further.
Side Dishes
This dish shines alongside steamed jasmine rice, but I also love pairing it with a simple cucumber salad to cut through the heat and add crisp, refreshing contrast.
Creative Ways to Present
For parties, I like serving this Spicy Thai Basil Chicken Recipe over individual lettuce cups, turning it into a fun, hand-held delight. Also, a runny fried egg on top? Absolute game-changer—adds richness that balances the spice beautifully.
Make Ahead and Storage
Storing Leftovers
I store leftover Spicy Thai Basil Chicken in an airtight container in the fridge for up to 3 days. When ready to eat, just reheat it gently on the stovetop or microwave until warmed through—no sogginess, just the same great flavor.
Freezing
This recipe freezes well. After cooling completely, portion into freezer-safe containers. When you thaw and reheat, the texture stays surprisingly good—perfect to prep in bulk if you want to save time on busy weeks.
Reheating
I prefer reheating in a skillet over medium heat with a teaspoon of water or broth to prevent drying out. Stir frequently for even warming and to revive that fresh-from-the-wok flavor.
Frequently Asked Questions:
Absolutely! This recipe works well with ground turkey, pork, tofu, or even thinly sliced beef. Just adjust cooking times accordingly—ground meats will cook quickly, while sliced proteins need a bit more attention to avoid drying out.
It’s moderately spicy, mainly from fresh Thai bird chilies. You can remove the seeds to reduce heat or use fewer chilies. For a mild version, substitute with milder peppers or omit chilies altogether—the delicious basil and garlic flavors will still shine through.
Holy basil is the best substitute, offering a similar aromatic profile. If you can’t find either, regular sweet basil works too, though it won’t provide that exact peppery kick but still tastes fresh and herbaceous.
Yes! Swap ground chicken for firm or extra-firm tofu (pressed and crumbled), mushrooms, or a mix of vegetables for a vegetarian or vegan version. Just remember to use soy sauce instead of fish sauce or a vegetarian fish sauce alternative to keep it plant-based.
Final Thoughts
This Spicy Thai Basil Chicken Recipe has been one of those dishes I turn to when life gets hectic but I still want something that tastes like I put in the effort. It’s simple, packed with layers of flavor, and can be tailored to exactly how spicy or mild you like it. Give it a try—you might find it becomes one of those go-to recipes you love just as much as I do!
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Spicy Thai Basil Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Lactose
Description
This easy Thai Basil Chicken (Gai Pad Krapow) recipe is a quick and flavorful stir-fry featuring ground chicken, fragrant Thai basil, and a spicy kick from bird chilies. Perfect for a weeknight dinner, it delivers authentic Thai flavors with minimal ingredients and effort, served best over steamed rice.
Ingredients
Main Ingredients
- 3 to 4 tablespoons oil
- 3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
- 3 shallots (thinly sliced)
- 5 cloves garlic (sliced)
- 1 pound ground chicken
- 2 teaspoons sugar (or honey)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- ⅓ cup low sodium chicken broth (or water)
- 1 bunch holy or Thai basil leaves
Instructions
- Prepare the aromatics: Heat oil in a wok over high heat. Add thinly sliced chilies, shallots, and garlic, frying for 1 to 2 minutes until fragrant but not burnt.
- Cook the chicken: Add the ground chicken to the wok and stir-fry for 2 minutes, breaking the meat up into small pieces to ensure even cooking.
- Season the dish: Stir in sugar, soy sauce, and fish sauce. Cook for another minute while tossing everything together to incorporate the flavors.
- Deglaze the pan: Pour in the chicken broth to deglaze, letting the liquid evaporate quickly over the high heat to concentrate flavors and loosen any browned bits.
- Add the basil: Toss in the fresh holy or Thai basil leaves and stir-fry just until wilted.
- Serve: Remove from heat and serve the Thai Basil Chicken immediately over steamed rice for a delicious meal.
Notes
- Substitute ground chicken with ground turkey or pork for variation.
- Adjust the number of chilies to control the heat level to your preference.
- Using low sodium soy sauce and chicken broth reduces overall sodium content.
- Serve with jasmine rice or brown rice for an authentic experience.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 4 g
- Sodium: 933 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 98 mg
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