Description
Whip up a delightful and vibrant 20 Minute Thai Basil Chicken (Pad Gai Krapow) that promises an explosion of flavors in just under half an hour. This quick and easy stir-fry features tender ground chicken combined with aromatic Thai basil, garlic, and a kick of chilies for that perfect spicy touch. Ideal for busy weeknights or meal prep, this dish not only satisfies hunger but also impresses with its bold taste and fragrant aroma. Serve it over fluffy rice topped with fried eggs for a complete meal that’s as nutritious as it is delicious.
Ingredients
Scale
- ½ cup brown onion or shallot (diced or shallots roughly chopped)
- 8 oz ground chicken
- 5 garlic cloves
- ½ cup Thai basil or regular basil
- 1 medium red chili (chopped roughly)
- 1 medium mild hot green pepper (chopped)
- Avocado oil for cooking
- 1 tablespoon light soy sauce (gluten-free if needed)
- 1 tablespoon dark soy sauce (low sodium if possible)
- 1 tablespoon maple syrup or 2 teaspoons liquid honey
- 1 teaspoon garlic chili sauce or sriracha
- 1 cup uncooked rice
- 2–3 stalks of green onion for garnish
- More basil leaves
- Sesame seeds
Instructions
- Finely chop garlic and chilies; set aside.
- Heat avocado oil in a nonstick pan or wok over medium-high heat. Add diced onions or shallots and sauté until translucent.
- Stir in minced garlic and chopped chilies, cooking briefly until fragrant.
- Add ground chicken, cooking until no longer pink.
- Mix in light soy sauce, dark soy sauce, maple syrup or honey, red chili, and basil.
- Stir until basil wilts but retains its color; add water if too dry.
- Serve over steamed rice with fried eggs, garnished with green onions and sesame seeds.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 330
- Sugar: 6g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg