Thai Basil Chicken
The year 2012 marked a profound turning point in my life. At just 18 years old, it was my first time leaving the United States, and I embarked on a solo journey to Thailand with a purpose that would become close to my heart: I would spend a few weeks teaching English to children who had been rescued from the horrors of sex trafficking.
Stepping off the plane, I was immediately immersed in a world so different from my own. The vibrant culture, the genuine kindness of the people I met, and the intricate beauty of everyday life completely blew me away.
During my time at the children's home, I was fortunate enough to share meals with the kids and the incredible staff who cared for them. It was there, in that humble setting, that I first truly experienced the magic of traditional Thai cuisine. Each dish was a revelation— a symphony of flavors I had never encountered before. The freshness of the ingredients, the delicate balance of sweet, sour, salty, and spicy, and the aromatic herbs were simply captivating. It was an eye-opening culinary experience that sparked a deep and lasting love for Thai food within me.
Over the past decade, those memories and those flavors have stayed with me. I've spent countless hours in my kitchen trying to recreate some of the most memorable dishes I enjoyed in Thailand. While I'm certainly no expert chef, the process of experimenting with lemongrass, galangal, chilies, kaffir lime leaves, and fish sauce has become a cherished way to reconnect with that meaningful time in my life.
One dish that I've consistently come back to is Thai Basil Chicken, or Pad Krapow Gai. What I love most about this recipe is its incredible simplicity and speed. In less than 30 minutes, I can conjure up a meal that not only satisfies my cravings for those authentic Thai flavors but also serves as a little reminder of the warmth and resilience I witnessed in Thailand.
Just like the meals I shared at the children's home, this Thai Basil Chicken relies on fresh, vibrant ingredients. The ground chicken provides a comforting base, while the red bell pepper adds a touch of sweetness and crunch. The garlic and fresno peppers bring the essential heat (adjusting the number of peppers allows you to perfectly control the spice level, from a gentle warmth to a fiery kick). And, of course, the fragrant Thai basil is the star, infusing the dish with its unique peppery aroma.
This dish has also become a beloved staple in my own household. It's a fantastic option for busy weeknights, and the leftovers are just as delicious the next day. You can even double the amount of ground chicken for a heartier meal or to ensure you have plenty to enjoy throughout the week. Serve it over fluffy jasmine rice with fresh basil on top for a meal that feels both incredibly simple and deeply satisfying.
For me, making and sharing this Thai Basil Chicken is more than just cooking a meal. It's a way to honor the beauty of Thai culture, to remember the kindness I experienced, and to subtly pay homage to the inspiring children I had the privilege of knowing. So, join me in the kitchen and let's create a little taste of Thailand together. I hope you find as much comfort and joy in this speedy and flavorful dish as I do!
Thai Basil Chicken Recipe
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Thai Basil Chicken
This Thai Basil Chicken (Pad Krapow Gai) recipe is about to become your new weeknight hero. In less than 30 minutes, you can whip up a dish that’s so much better than delivery, with that perfect balance of savory, spicy, and sweet flavors. It’s the ultimate comfort meal, a true crowd-pleaser that satisfies every time.
Ingredients
- 1 lb. ground chicken
- 1 cup white jasmine rice
- Medium red onion, sliced
- 2-3 cloves garlic, minced
- 2-4 fresno peppers, diced (the more you use, the spicer!)
- 1 red bell pepper, sliced
- 1 cup basil leaves, roughly chopped
- 1/4 cup soy sauce, low sodium
- 4 tbsp. fish sauce
- 4 tbsp. sesame seed oil
- 2 tbsp. Chinese five-spice powder
- 1 tbsp. honey
Instructions
- Rinse your rice under cold water until the water runs clear. Then, add your rice to a pot with 4 cups of water. Cover and boil until rice is fully cooked.
- While your rice is cooking, heat a wok or large pan with 1 tbsp. of sesame seed oil. Once hot, add onions, garlic, and fresno peppers. Cook until the onions are tender.
- Remove the onion and pepper mixture from the pan. Add in your ground chicken and season with salt and pepper.
- Once your chicken is fully cooked through, add back in your onion and pepper mixture. Mix in the soy sauce, fish sauce, remaining sesame seed oil, Chinese five-spice powder, and honey. Stir until well-combined, and let simmer for 2-3 minutes.
- Add in your red bell pepper and cook for 1-2 more minutes.
- Remove from heat and add in your basil leaves. Stir to combine, then serve over your jasmine rice.
Notes
- For a less spicy option, forego using fresno peppers. You can also substitute by using serrano peppers instead.
- If you don't have Chinese five-spice powder, you can use allspice as a direct substitute.
- To make this recipe gluten free, substitute soy sauce with a gluten free soy sauce option.
Nutrition Facts
Calories
349Fat
16 gSat. Fat
3 gCarbs
33 gFiber
1 gNet carbs
32 gSugar
5 gProtein
18 gSodium
1373 mgCholesterol
65 mg
I’m Sutton Tyson— a creator seeking to capture all that is vivid, complex, and lovely. I love sharing my favorite meals with friends, and I’m so glad you’re here!
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