Thai Basil Chicken (Pad Kra Pao Gai)
A fragrant and spicy Thai stir-fry featuring tender chicken with aromatic basil, bell peppers, and a savory sauce - perfect served over jasmine rice.
Ingredients
- 3 to 4 tablespoons Sesame Oil
- 3 Thai Bird Chilies — de-seeded if desired and thinly sliced
- 4 Green Onions — cut into 1.5-2 inch lengths
- 5 cloves Garlic — sliced
- 1 pound Chicken — cut into bite-sized pieces
- 1 Bell Pepper — de-seeded and sliced, red
- 1 Bell Pepper — de-seeded and sliced, green
- 1 can Sliced Water Chestnuts — drained
- 1 Onion — halved and cut into 1/8ths, yellow
- 2 cups Baby Bella Mushrooms or Shiitake Mushrooms — sliced
- 2 teaspoons Sugar — or Splenda
- 2 tablespoons Light Soy Sauce
- 2 tablespoons Dried Basil
- 2 tablespoons Fish Sauce
- 1/3 cup Chicken Broth — or water, low-sodium
- 1 bunch Thai Basil — separate or tear by hand, don't chop, sweet basil leaves
Method
Instructions
- Cook the Chicken: In a wok over high heat, add sesame oil, sliced chilies, and chicken. Stir-fry until the chicken is cooked through and lightly browned (about 5-7 minutes).
- Add Vegetables: Add yellow onion, bell peppers, mushrooms, green onions, water chestnuts, and garlic. Stir-fry for 4-5 minutes, until vegetables are tender-crisp.
- Season and Deglaze: Add sugar, soy sauce, fish sauce, and dried basil. Stir well to combine and cook for another minute. Lightly deglaze the pan with chicken broth (reserve some broth for the sauce).
- Finish with Fresh Basil: Remove from heat and let stand for 1-2 minutes. Stir in basil leaves, separating them or tearing by hand (do not chop), and stir until the leaves wilt.
- Serve: Serve over jasmine rice and enjoy!
Cooking Tips
- High Heat is Key: Use the highest heat setting on your stove to achieve the characteristic "wok hei" (breath of the wok) flavor that makes Thai stir-fries so delicious.
- Fresh vs. Dried Basil: While this recipe uses dried basil in the cooking process, the fresh Thai sweet basil added at the end is crucial for authentic flavor and aroma.
- Prep Everything First: Stir-frying happens quickly, so have all ingredients prepped and ready before you start cooking.
- Don't Overcook the Basil: Add fresh basil leaves only at the very end and off the heat to preserve their bright flavor and prevent them from turning black.
Frequently Asked Questions
Can I substitute regular basil for Thai basil?
While Thai basil has a unique anise-like flavor that's traditional, you can substitute with regular sweet basil in a pinch. The flavor will be different but still delicious. Look for Thai basil at Asian grocery stores for the most authentic taste.
How spicy is this dish with 3 Thai bird chilies?
Thai bird chilies are quite hot, so 3 chilies will make this dish moderately to very spicy. You can reduce the number of chilies or remove the seeds to control the heat level. Start with 1-2 chilies if you're sensitive to spice.
What type of chicken works best for this recipe?
Boneless, skinless chicken thighs work best as they stay tender and juicy during high-heat stir-frying. Chicken breast can also be used but may dry out more easily. Cut the chicken into uniform bite-sized pieces for even cooking.
Can I make this dish without fish sauce?
Fish sauce adds authentic umami depth to Thai dishes. If you can't use fish sauce, substitute with soy sauce or vegetarian mushroom sauce, though the flavor will be different. You might need to adjust the salt levels accordingly.
What's the best way to serve Thai basil chicken?
Traditionally served over steamed jasmine rice, you can also serve it with brown rice or cauliflower rice for a healthier option. Some people like to top it with a fried egg for extra richness.