Thai Basil Chicken also known as Pad Kra Pao Gai, is one of the most popular takeout meals at Thai restaurants. Many have told us that our version of this traditional Thai stir fry is better than takeout and easy to make. So why order takeout?
When you talk about Thai food, most people think of Pad Thai or Thai basil chicken. In our opinion, you can’t go wrong with either. Thai basil chicken (pad kra pao gai) is traditionally made with Thai chilis and is very spicy. Most restaurants, however, avoid the spice unless you ask for it. The garlic and chilis can be chopped and added to the wok. We recommend using a mortar and pestle and creating a paste. This method brings out the natural oils from the garlic and chilis adding that extra pop of flavor to the dish.
The sauce is simple, oyster sauce, light and dark soy and a teaspoon of sugar. To further limit sugars and salt, we have found coconut aminos, a soy sauce substitute that works in some dishes. Coconut aminos is not as flavorful as soy sauce, but the flavor in this dish is so loud it is difficult to tell the difference. Here are a few resources explaining the difference between soy sauce and coconut aminos.
Is Thai Basil Chicken healthy?
It is common in many Thai or Chinese restaurants to add excess oils and fat to an otherwise healthy dish. Making this dish at home allows one to avoid excess salt, sugar and fat and adjust the level of heat to ones preference. Our homemade version also includes plenty of vegetables further improving the health characteristics of the meal.
Is Thai Basil different from Italian sweet basil?
Thai basil can be found in Asian markets or well stocked supermarkets. It shares the name with sweet Italian basil but the flavor is quite different. The search is worth it. However if you can’t find it you can substitute Italian basil. We have been very fortunate to be able to grow our own Thai basil in our vegetable garden. With a supply of fresh Thai basil, the dish has become a true summer staple in our home. A year or two ago, we also planted two Thai chili plants. These two plants yielded hundreds of peppers! We dried them and still continue to enjoy them.
How do I make Thai Basil Chicken
This version of basil chicken is light, loaded with colorful vegetables and flavor, and is simple to make. This is a healthy single dish meal that can prepared in under 30 minutes. A good knife is essential. Shop for knives here, or look below to the equipment section to purchase a set we recommend. To prepare, cut the vegetables, prepare the sauces and marinade the chicken. Make sure all are prepared prior to cooking. Once you start cooking everything happens really fast.
Prepare the egg and set aside. Oil the wok and stir fry the vegetables. Keep the veggies crunchy! Set the vegetables aside. Add the garlic and chili peppers to the oiled wok. Stir fry quickly then add marinaded chicken. When the chicken is almost cooked add the vegetables, sauce, Thai basil and combine. Top with egg and enjoy!
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Thai Basil Chicken
2
servings15
minutes10
minutesA simple and fiery dish you thought you could only enjoy at your favorite Thai place. Thai basil chicken is simple, healthy and should be part of your dinner repertoire!
Ingredients
Cooked rice
2 chicken breasts cubed
2 eggs
1 medium onion sliced
1 small red bell pepper sliced
1 small yellow bell pepper sliced
8 10 cloves of garlic
4 6 Thai chili peppers (depending on your preferred spice level)
Swirl of avocado oil
1 cup Holy or Thai basil
- sauce
2 tsp oyster sauce
1 1/2 tsp light soy sauce ( I used Coconut Aminos to control the sodium).
1 tsp dark soy sauce
1 tsp sugar
Directions
- In a small bowl, prepare sauce by whisking together oyster sauce, light soy sauce, dark soy sauce and sugar. Set aside.
- Peel the garlic cloves. If using a mortar and pestle, pound the garlic cloves and chilis together until you see the natural juices and it becomes a chunky paste. If not using a mortar and pestle, mince the garlic cloves and chilis together.
- Lightly coat your wok with oil. On medium heat, fry the eggs one by one to your liking and set aside.
- Drizzle wok with oil on medium-high heat. Add onions, red and yellow bell peppers and cook until edges are lightly browned yet still crisp about 1 1/2 to 2 minutes. Remove from wok and set aside.
- Add another drizzle of oil and turn wok to high heat. Once hot, add the garlic and chilis and quickly stir fry for 15-20 seconds. Make sure this does not burn. You only want to stir fry until nicely fragrant.
- To this, add the chicken to the wok. Stir fry the garlic and chilis with the chicken. Cook until chicken is slightly browned about 2 minutes. Chicken should look nicely glazed.
- Toss the sautéed onions and bell peppers back into the wok.
- Slowly pour in the whisked sauce and stir until everything is well blended.
- Add the Thai basil. Give a quick stir and remove from heat.
- Serve immediately over some rice and topped with the fried egg. Enjoy!
Notes
- This dish can be extremely hot/spicy for some. You can reduce the number of Thai chilis to suit your palate.
- Consider swapping coconut aminos for light soy to reduce sodium. The flavor of this dish is so loud you will not notice the difference.
- You can absolutely just chop the garlic and Thai chilis if you do not have a mortar and pestle. However, using one will extract the flavors of the garlic and chilis in a way that will add another layer of flavor to the dish.
- Substitute any one of your favorite chili peppers
- Short on time, use ground chicken instead.
- as a last resort, you can substitute Italian basil for Thai basil
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