ThaiDinner

Recipe Story

origins & traditions

This beloved Thai street food dish, known as Pad Krapow Gai, brings together the holy trinity of Thai aromatics—garlic, chilies, and basil—with tender chicken in a perfectly balanced sauce. The dish is traditionally made with holy basil, which provides a distinctive peppery, slightly spicy flavor that sets it apart from Italian sweet basil. Cooked at high heat in a single pot, this recipe captures the essence of Thai cooking with its bold flavors and quick preparation. The jasmine rice cooked alongside absorbs the aromatic oils and flavors, creating a complete meal that satisfies both the palate and the soul. This dish represents the perfect balance of salty, sweet, spicy, and savory that Thai cuisine is famous for, making it a weeknight dinner favorite that transports you straight to the bustling streets of Bangkok.

Instructions

step by step

0/15 done

Rinse 2 cups jasmine rice under cold water until water runs clear, then set aside to drain.
In a small bowl, combine fish sauce, soy sauce, oyster sauce, and a pinch of sugar to make the sauce. Set aside.
Heat a large wok or deep skillet over high heat. Add vegetable oil and swirl to coat.
Add minced garlic and sliced chilies, stir-fry for 30 seconds until fragrant.
Add diced chicken breast to the wok, spreading it out in a single layer. Let it sear for 2 minutes without stirring.
Break up the chicken and stir-fry for 3-4 minutes until nearly cooked through.
Add sliced bell peppers and onions, stir-frying for 2 minutes until slightly softened.
Pour the prepared sauce over the chicken and vegetables, tossing everything together for 1-2 minutes.
Add the drained rice to the wok along with 3 cups of water. Stir well to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Remove from heat and let stand covered for 5 minutes.
Stir in fresh basil leaves, allowing them to wilt from the residual heat.
Fluff the rice and chicken mixture with a fork, distributing the basil throughout.
Taste and adjust seasoning with additional fish sauce or soy sauce if needed.
Serve hot, garnished with extra basil leaves and lime wedges on the side.

Thai Basil Chicken with Jasmine Rice

4.3 (31)

A fragrant one-pot Thai classic featuring tender chicken stir-fried with holy basil, chilies, and garlic in a savory sauce, served over fluffy jasmine rice. Quick, aromatic, and bursting with authentic flavors.

medium

40 min

4 servings

Ingredients

0 of 12 checked

Main Protein

600 grams chicken-breast, diced into 1-inch pieces

Rice Base

2 cups rice-white, rinsed until water runs clear

Aromatics

3 tablespoons basil, fresh leaves, torn
6 cloves garlic, minced

Vegetables

1 pieces bell-peppers, sliced into strips
1 pieces onions, sliced

Sauce

3 tablespoons fish-sauce
2 tablespoons soy-sauce
2 tablespoons oyster-sauce

Cooking Oil

3 tablespoons vegetable-oil

Spice

2 teaspoons cayenne, or fresh Thai chilies minced (optional)

Garnish

2 pieces lime, cut into wedges (optional)

Chef Tips

expert advice

•Holy basil (Thai basil) is preferred for authentic flavor, but Italian basil can substitute in a pinch.

•For extra heat, keep the chili seeds intact.

•The key to this dish is high heat and quick cooking to maintain the basil's vibrant flavor.

•If you prefer a crispier texture, try adding a fried egg on top before serving—this is traditional in Thailand.

•You can substitute chicken thighs for breast meat for a juicier result.

•For a complete one-pot experience, ensure your wok or skillet is large enough to accommodate both the stir-fry and rice cooking together.

•If using brown rice instead of jasmine, increase cooking time to 35-40 minutes and add an extra half cup of water.

•The dish can be made spicier by adding more chilies or a teaspoon of chili paste.

Thai

👍 Beginner Friendly

45 mineasy