u003cstrongu003eCan I use ground beef or pork instead of chicken?u003c/strongu003e

Absolutely! While ground chicken keeps the dish light and tender, swapping in ground beef or pork is totally fine and adds its own rich flavor. Just brown the meat thoroughly for the best texture.

u003cstrongu003eWhat can I substitute if I can't find Thai basil?u003c/strongu003e

While Thai basil has a distinct spicy, anise-like flavor, if you can’t find it, regular sweet basil can work in a pinch—though the flavor will be milder. You can also try holy basil if available, which is closer in taste to the traditional variety.

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

The heat level depends entirely on how many chilies you use and whether you keep the seeds. Using 3 Thai bird chilies gives it a good kick, but not unbearable. Feel free to adjust by using fewer chilies or removing seeds for milder heat. It’s very adaptable!

u003cstrongu003eCan I make this recipe in advance for meal prep?u003c/strongu003e

Yes! This is a great recipe for meal prep. Just cook as instructed, cool it down quickly, and store in airtight containers in the fridge. Reheat with a splash of broth and fresh basil added last minute to keep it fresh.

Spicy Thai Basil Chicken Recipe | Quick & Flavorful Dinner

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

A flavorful and easy-to-make Thai Basil Chicken recipe, known as Gai Pad Krapow, featuring ground chicken stir-fried with aromatic garlic, shallots, and spicy chilies, finished with fresh Thai basil. Perfect served over steamed rice for a quick weeknight meal.

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the aromatics: In a wok over high heat, add the oil, sliced chilies, shallots, and garlic. Stir-fry for 1 to 2 minutes until fragrant and slightly softened.
Cook the chicken: Add the ground chicken to the wok and stir-fry for 2 minutes, breaking it up into small pieces to ensure even cooking.
Add seasoning: Sprinkle in the sugar, soy sauce, and fish sauce. Stir-fry everything together for another minute to combine the flavors.
Deglaze the pan: Pour in the chicken broth to deglaze, allowing the liquid to cook off quickly over the high heat, infusing the dish with moisture and flavor.
Add the basil: Toss in the fresh basil leaves and stir-fry until the basil is wilted and fragrant, about 30 seconds to 1 minute.
Serve: Remove from heat and serve immediately over steamed rice for an authentic Thai meal.

Notes

Adjust the number of chilies to control the spiciness of the dish.
For a gluten-free version, use tamari instead of soy sauce.
You can substitute ground chicken with ground turkey or pork if desired.
If holy or Thai basil is unavailable, sweet basil is an acceptable substitute but will alter the flavor slightly.
Serve with steamed jasmine rice or brown rice for a complete meal.

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