30-Minute Thai Basil Chicken (Pad Krapow Gai)
This 30-Minute Thai Basil Chicken is quick, flavorful, and perfect for busy weeknights with its aromatic basil and spicy chicken stir-fry.
Equipment
- Wok or large skillet
- Spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Rice cooker or pot
Ingredients
- 1/3 cup chicken broth Adds moisture and depth of flavor
- 1 to 2 Tbsp fish sauce adjust to taste
- 2 Tbsp coconut aminos or liquid aminos or soy sauce for a gluten-free soy sauce alternative
- 1 Tbsp coconut sugar or coconut aminos adds a touch of sweetness
- 2 Tbsp avocado oil a healthy oil with a high smoke point
- 1/2 cup yellow onion finely chopped, for a sweet and savory base
- 4 cloves garlic minced, essential for that aromatic flavor
- 1.25 lbs boneless skinless chicken breasts chopped, the star protein of the dish
- 2 Thai chilis minced (optional), for those who like a little heat
- 1 cup basil leaves chopped, fresh Thai basil is key for authenticity
- 3 cups cooked white rice for serving (1 cup dry)
Instructions
Preparation
- Chop the chicken breasts into bite-sized pieces. Finely chop the onion, mince the garlic, and if using, mince the Thai chilis. Chop the basil leaves and set aside.
Cooking
- Heat the avocado oil in a wok or large skillet over medium-high heat. Add the chopped chicken and stir-fry for 5-7 minutes until cooked through and no longer pink.
- Add the finely chopped yellow onion and minced garlic to the pan. Stir and cook for 2-3 minutes until onions are translucent and fragrant.
- Pour in the chicken broth, fish sauce, coconut aminos (or soy sauce), and coconut sugar. Stir to combine and let simmer for a couple of minutes to meld flavors.
- If desired, add the minced Thai chilis and stir to incorporate for extra heat.
- Turn off the heat and fold in the chopped basil leaves. Let the residual heat wilt the basil without losing its vibrant color.
- Serve the Thai Basil Chicken hot over cooked white rice. Enjoy!
Notes
- Marinate the chicken with sauce ingredients ahead of time for deeper flavor.
- Adjust the amount of Thai chilis to control the spice level.
- Store cooked chicken in an airtight container in the fridge for up to 3 days.