u003cstrongu003eCan I use other proteins instead of chicken?u003c/strongu003e

Absolutely! This recipe works well with ground turkey, pork, tofu, or even thinly sliced beef. Just adjust cooking times accordinglyu2014ground meats will cook quickly, while sliced proteins need a bit more attention to avoid drying out.

u003cstrongu003eHow spicy is the Spicy Thai Basil Chicken Recipe?u003c/strongu003e

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 altogetheru2014the delicious basil and garlic flavors will still shine through.

u003cstrongu003eWhat can I substitute if I donu2019t have Thai basil?u003c/strongu003e

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.

u003cstrongu003eCan I make this recipe vegetarian?u003c/strongu003e

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.

Spicy Thai Basil Chicken – Quick, Flavorful Thai Favorite

Name: Spicy Thai Basil Chicken Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Thai
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; 1/3 cup low sodium chicken broth (or water); 1 bunch holy or Thai basil leaves

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

Scale

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
1/3 cup low sodium chicken broth (or water)
1 bunch holy or Thai basil leaves

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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