If you’re looking for a quick and delightful meal packed with flavor, this Thai Basil Chicken is your go-to recipe! With its aromatic herbs and spicy kick, it’s every bit as good as your favorite takeout but a lot more satisfying to make at home.
Why You’ll Love This Recipe
- Quick & Easy: You can whip up this dish in just 10 minutes!
- Flavor Explosion: The combination of basil, garlic, and chilies creates a remarkable taste.
- Healthy Delight: It’s packed with proteins while being low on carbs.
- Adaptable: Easy to adjust for spice levels, meat preference, or dietary needs.
Ingredients You’ll Need
The beauty of Thai Basil Chicken lies in its simplicity. Each ingredient plays a vital role in achieving that authentic flavor, from the aromatic Thai basil to the perfectly spiced chilies.
- Oil: A neutral oil like canola is preferred to let other flavors shine.
- Thai Bird Chilies: Packs heat; adjust quantity to your spice preference.
- Shallots & Garlic: Key aromatics that lay the foundational flavor.
- Ground Chicken: Lean and versatile; cooks quickly and absorbs flavors well.
- Sugar or Honey: Balances the savory and spicy elements with a touch of sweetness.
- Soy Sauce & Fish Sauce: Saltiness and umami for that savory depth.
- Low Sodium Chicken Broth: Keeps the dish moist; can be substituted with water.
- Thai Basil Leaves: Provides that signature peppery, herbal flavor.
Variations
Make this Thai Basil Chicken your own by tweaking it to suit your taste and dietary needs. You’ll find it’s incredibly easy to personalize!
- Vegetarian Version: Swap the chicken with firm tofu or tempeh for a meat-free version.
- Mild Option: Use fewer chilies or substitute with a milder pepper like bell peppers.
- Different Proteins: Try it with shrimp or thinly sliced beef for a different twist.
How to Make Thai Basil Chicken
Step 1: Sauté the Aromatics
Begin by heating your wok over high heat. Add the oil, followed by the chilies, shallots, and garlic. Fry these aromatics for 1-2 minutes until they release their flavors and turn slightly golden.
Step 2: Cook the Chicken
Add the ground chicken to the wok, stirring and breaking it into small pieces as it cooks. This should take about 2 minutes before you mix in the sugar, soy sauce, and fish sauce.
Step 3: Finish with Basil
Deglaze your pan with chicken broth and allow this liquid to reduce quickly. Finally, toss in the Thai basil and stir-fry until the fragrant leaves are wilted and well incorporated.
Pro Tips for Making Thai Basil Chicken
- Perfect Wok Heat: Make sure your wok is hot before adding the oil for optimal quick frying.
- De-seeding Chilies: If you prefer less heat, remove the seeds from the chilies before slicing.
- Basil Selection: Choose fresh leaves for the boldest flavor and fragrance.
- Soy Sauce Balance: Adjust soy sauce quantity according to your salt preference, especially if serving with soy-sauced sides.
How to Serve Thai Basil Chicken
Garnishes
A sprinkle of freshly chopped basil or a few slices of fresh chili on top adds a colorful visual appeal, providing that extra burst of fresh flavor.
Side Dishes
Pair this dish with steaming jasmine rice to soak up all the savory sauce, or try a side of stir-fried vegetables for added crunch and nutrition.
Creative Ways to Present
For an elegant touch, serve your Thai Basil Chicken in a bowl with a side of sliced cucumbers and lime wedges for a refreshing tang.
Make Ahead and Storage
Storing Leftovers
Place any leftover Thai Basil Chicken in an airtight container and store it in the fridge for up to 3 days. It’s a great next-day lunch option!
Freezing
For longer storage, freeze the chicken in meal-sized portions. It keeps well for up to a month. Just thaw in the fridge before reheating.
Reheating
Warm up your leftovers on the stove over medium heat, adding a splash of broth or water to prevent sticking and maintain moisture.
FAQs
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Can I use chicken breasts instead of ground chicken?
Absolutely! Simply dice the chicken breasts into small pieces for even cooking and flavor absorption.
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Is there a non-spicy version of this dish?
Yes, you can either reduce the number of chilies or substitute them with a milder pepper like bell peppers.
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What if I can’t find Thai basil?
You can substitute with regular basil, though it will change the flavor profile slightly.
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Can I prepare this dish in advance?
Yes, you can prepare it, cool it down, and store it in the fridge. Reheat it gently before serving.
Final Thoughts
Give this Thai Basil Chicken a try the next time you’re craving something flavorful and easy. It’s a dish that promises to delight, no matter the occasion. Enjoy experimenting and discovering your own perfect version!
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Chicken Alfredo Casserole Recipe
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Thai
Description
Thai Basil Chicken (Gai Pad Krapow) is a flavorful and aromatic stir-fry featuring ground chicken cooked with fragrant Thai basil, chilies, garlic, and shallots. This quick and easy dish captures the essence of street food in Thailand, offering a perfect balance of spicy, savory, and herbal notes. Served over rice, it makes for a satisfying and authentic Asian meal ready in just about 10 minutes.
Ingredients
For the Stir-Fry
- 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
Sauces and Flavorings
- 2 teaspoons sugar (or honey)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
Broth and Basil
- 1/3 cup low sodium chicken broth (or water)
- 1 bunch holy or Thai basil leaves
Instructions
- Heat oil and aromatics: In a wok or large skillet over high heat, add the oil, sliced chilies, shallots, and garlic. Fry for 1-2 minutes until fragrant and slightly softened.
- Add ground chicken: Push the aromatics to the side if needed, then add the ground chicken. Stir-fry for about 2 minutes, breaking it into small bits until it begins to brown.
- Add seasonings: Sprinkle in the sugar, then pour in soy sauce and fish sauce. Continue stir-frying for another minute, ensuring the chicken is coated evenly.
- Deglaze with broth: Pour in the chicken broth, stir to deglaze the pan, and cook briefly until the liquid reduces quickly, about 30 seconds to 1 minute.
- Add basil: Turn off heat and add the Thai basil leaves, stirring until wilted and fragrant, about 30 seconds.
- Serve: Serve hot over steamed rice immediately.
Notes
- Adjust chili amount to tame or enhance spiciness according to taste.
- You can substitute holy basil with Thai basil if unavailable.
- This dish is best served fresh; leftovers can be stored in the refrigerator for up to 2 days and reheated.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- 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
