Spicy Thai Basil Chicken (Pad Krapow Gai)

This is a simple and delicious Thai dish that combines spicy chili, fragrant basil, and savory chicken. It’s quick to make, only about 25 minutes, and goes perfectly with hot steamed rice.
Even if you use regular basil instead of Thai basil, the flavor will still be amazing!

Ingredients

• ⅓ cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• 1 pound boneless chicken thighs (finely chopped)
• ¼ cup sliced shallots
• 4 cloves garlic, minced
• 2 tablespoons chopped Thai or Serrano chilies
• 1 cup fresh basil leaves (thinly sliced)
• 2 cups cooked rice

Equipment

• Large skillet or wok
• Mixing bowl
• Spatula
• Knife and cutting board

Steps

1. Prepare the sauce.
   Mix chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a small bowl. Stir well until combined.

2. Heat the pan.
   Place a large skillet or wok over high heat. Add vegetable oil and wait until it’s hot.
   High heat helps the sauce stick to the meat and gives a smoky, authentic Thai flavor.

3. Cook the chicken.
   Add chopped chicken to the pan and stir-fry for 2–3 minutes until the meat is no longer pink.

4. Add aromatics.
   Stir in shallots, garlic, and chilies. Cook for another 2–3 minutes until fragrant and lightly browned. Be careful when frying chilies — the steam can irritate your eyes and throat.

5. Start the glaze.
   Add about 1 tablespoon of the prepared sauce. Stir until the chicken begins to caramelize.

6. Add the rest of the sauce.
   Pour in the remaining sauce and stir well to deglaze the pan (scrape up brown bits for extra flavor).

7. Add the basil.
   Turn off the heat and stir in the sliced basil leaves. Mix until they wilt from the heat of the chicken.

8. Serve.
   Spoon the basil chicken over hot rice. Serve immediately and enjoy!