Description

Ever wondered how to capture the bold, vibrant flavors of a Thai street food stall in your own kitchen? Imagine savoring Spicy Thai Basil Chicken (Pad Krapow Gai), with tender chicken glazed in a savory-sweet sauce, fiery chilies, and fragrant basil, all served over steaming rice.

Ingredients

Each ingredient in Spicy Thai Basil Chicken adds depth, heat, or fragrance to create an authentic Thai experience. Substitutions make it flexible for any pantry.

Chicken Broth (⅓ cup): Adds depth and moisture to the sauce. Substitution: Water or vegetable broth.
Oyster Sauce (1 tbsp): Brings rich, savory umami. Substitution: Hoisin sauce or mushroom sauce for vegetarian.
Soy Sauce (1 tbsp, or as needed): Adds saltiness and depth. Substitution: Tamari for gluten-free or coconut aminos for soy-free.
Fish Sauce (2 tsp): Provides funky, salty umami essential to Thai flavor. Substitution: Soy sauce or vegan fish sauce.
White Sugar (1 tsp): Balances the savory flavors. Substitution: Honey or omit for less sweetness.
Brown Sugar (1 tsp): Adds a caramelized, molasses-like sweetness. Substitution: White sugar or maple syrup.
Vegetable Oil (2 tbsp): For stir-frying at high heat. Substitution: Canola oil or avocado oil.
Skinless, Boneless Chicken Thighs (1 lb, coarsely chopped): Juicy and flavorful protein. Substitution: Chicken breast, pork, tofu, or shrimp.
Shallots (¼ cup, sliced): Add sweet, mild onion flavor. Substitution: Red onion or yellow onion.
Garlic (4 cloves, minced): Brings bold, aromatic depth. Substitution: 1 tsp garlic powder.
Thai Chilies, Serrano, or Other Hot Pepper (2 tbsp, minced): Deliver fiery heat. Substitution: Jalapeños, red pepper flakes, or omit for mild.
Fresh Basil Leaves (1 cup, very thinly sliced): The star herb, adding peppery, aromatic flavor. Substitution: Thai basil (preferred), holy basil, or regular basil.
Hot Cooked Rice (2 cups): Soaks up the sauce for a complete meal. Substitution: Jasmine rice, brown rice, or cauliflower rice.

Why These Ingredients Matter:

Chicken thighs provide protein and stay juicy even at high heat.
Fish sauce, oyster sauce, and soy sauce create the signature Thai umami flavor.
Thai chilies and basil add heat and fragrance, making this dish authentically bold.
Rice balances the spice and makes it a filling, budget-friendly meal.

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Instructions

Prep the Ingredients (5 minutes):
- Coarsely chop 1 lb chicken thighs into bite-sized pieces.
- Slice ¼ cup shallots, mince 4 garlic cloves, mince 2 tbsp Thai chilies (or substitute), and thinly slice 1 cup basil leaves.
- Cook 2 cups rice according to package instructions and keep hot. Tip: Prep everything first, as stir-frying is fast-paced.
Make the Sauce (3 minutes):
- In a small bowl, whisk ⅓ cup chicken broth, 1 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp fish sauce, 1 tsp white sugar, and 1 tsp brown sugar until well blended. Tip: Taste the sauce and adjust with more soy sauce or sugar if needed.
Stir-Fry the Chicken (2-3 minutes):
- Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.
- Add chicken and stir-fry for 2-3 minutes until it loses its raw color. Tip: Spread chicken evenly in the pan for even cooking; don’t overcrowd.
Add Aromatics (2-3 minutes):
- Stir in ¼ cup sliced shallots, 4 minced garlic cloves, and 2 tbsp minced chilies.
- Cook on high heat for 2-3 minutes until the juices start to caramelize at the bottom of the pan. Tip: Keep stirring to prevent garlic from burning and to build flavor.
Build the Sauce (2 minutes):
- Add 1 tbsp of the sauce mixture to the skillet and stir for 1 minute until it begins to caramelize.
- Pour in the remaining sauce and cook, stirring, for 1-2 minutes until it glazes the chicken and deglazes the pan. Tip: Scrape the pan to incorporate the caramelized bits for extra flavor.
Finish with Basil (20 seconds):
- Remove the skillet from heat and stir in 1 cup thinly sliced basil leaves.
- Cook for about 20 seconds until the basil wilts and releases its aroma. Tip: Don’t overcook the basil to preserve its fresh, peppery flavor.

Serve (2 minutes):
- Serve hot over 2 cups cooked rice, dividing evenly between 2 plates (about 1 cup rice and half the chicken per serving). Tip: Spoon any extra sauce over the rice for maximum flavor