Thai Basil Chicken
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This easy Thai basil chicken is one of those weeknight dinners you’ll make on repeat. It’s packed with ground chicken, veggies and a savory sauce that cooks up in about 20 minutes. Serve it over rice for a meal that tastes better than takeout.
I’m always looking for new ways to make dinner feel exciting, and Thai basil chicken is one of those classic Thai dishes that instantly delivers big, bold flavor. It’s savory, fragrant and surprisingly quick to make at home, so I finally decided to try it myself and the end result did not disappoint.
If you’re craving something saucy and full of fresh flavor, this version is definitely one to keep in your dinner rotation.
The ground chicken cooks with garlic, peppers and a savory, slightly spicy sauce, then gets finished with a big handful of basil that makes the whole kitchen smell amazing. It’s comforting, customizable and so satisfying served over warm jasmine rice.
Table of Contents
Why You’ll Love This Thai Basil Chicken
- Ready in about 20 minutes: Perfect for those nights when you want something fast but still delicious.
- Big flavor, minimal effort: The combo of garlic, peppers, savory sauce and fresh basil makes this taste restaurant-worthy.
- High-protein: If you serve this with a fried egg on top one serving packs in over 30 grams of protein!
- One-skillet cleanup. Everything cooks in the same pan, which is always a weeknight win.
- Easy to customize. Add more veggies, adjust the heat, or top it with a fried egg to make it your own.
Ingredients Needed
- onion, garlic and red bell pepper – these aromatics add sweetness, flavor and color as the base of the dish. Any color bell pepper works.
- ground chicken – lean, high-protein and cooks quickly. Ground turkey also works.
- tamari – I like low-sodium tamari for a gluten-free option, but regular soy sauce works too.
- hoisin sauce – adds sweetness and richness. Use a gluten-free hoisin if needed or swap in a little extra tamari with a dash of maple syrup to mimic the flavor.
- fish sauce – gives classic Thai umami. If you don’t have it (or prefer not to use it), substitute extra tamari or a splash of coconut aminos. The flavor won’t be quite the same, but still delicious.
- garlic chili sauce or sambal oelek – adds heat and tang. Use more or less depending on your spice preference.
- naple syrup or coconut sugar – just a touch helps balance the salty and spicy notes.
- fresh Thai basil – the signature flavor of this dish. If you can’t find Thai basil, regular sweet basil works too.
- cooked jasmine rice – my go-to pairing. You can also use brown rice or cauliflower rice for a lighter option.
Find the full ingredient list with measurements in the recipe card below.
How to Make Thai Basil Chicken
Step 1: Warm the oil in a large skillet over medium-high heat, then add the onion, bell pepper and garlic. Cook until the veggies soften and smell fragrant.
Step 2: Add the ground chicken to the skillet and break it apart as it cooks. Continue cooking until no longer pink.
Step 3: Pour in the tamari, hoisin, fish sauce, chili sauce and maple syrup. Stir everything together so the chicken is evenly coated in the savory sauce.
Step 4: Remove the skillet from the heat and toss in the fresh basil. Stir until the leaves wilt and everything is combined, then serve over rice.
Tips for the Best Thai Basil Chicken
- Prep everything before you start cooking. This dish moves quickly, so having your veggies and sauce ready to go makes things easier.
- Don’t skip the basil. Thai basil brings a slightly sweet, peppery flavor that makes this dish shine. If you can find it, use it!
- Adjust the heat to your taste. Add more chili sauce for extra spice or keep it mild if serving kids.
- Serve with a fried egg. Totally optional, but the runny yolk makes everything extra delicious.
How to Store & Reheat
- Store: Let the Thai basil chicken cool completely, then transfer it to an airtight container. It will keep in the fridge for 3–4 days.
- Freeze: This dish freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm leftovers in a skillet over medium heat until heated through, or microwave in 30–45 second increments. Add a splash of water or broth if it seems a little dry.
- Rice tip: If reheating rice, sprinkle it with a little water before microwaving to bring back the fluffiness.
Frequently Asked Questions
Thai basil chicken, also known as Pad Krapow Gai, is a popular Thai stir fry made with ground chicken, aromatics and a savory sauce, then finished with plenty of fresh Thai basil. It’s known for its bold flavor and fragrant basil, and it comes together quickly at home.
Yes, it’s a great balanced meal. Ground chicken is a lean, high-protein option and the dish includes plenty of veggies. You can also control the ingredients and spice level, and pair it with jasmine rice, brown rice or cauliflower rice depending on your goals.
Thai basil has a slightly peppery, anise-like flavor and holds up better to heat, which gives the dish its signature aroma. Regular sweet basil is milder and sweeter. You can use it if needed, but the flavor will be a little softer.
This dish is delicious over jasmine rice or brown rice. You can also serve it with cauliflower rice, quinoa or in lettuce wraps for a lighter option. It pairs well with simple veggie sides like roasted broccoli, cucumber salad or homemade spring rolls.
More 30-Minute Meals
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Thai Basil Chicken
Ingredients
- 1 Tablespoon avocado oil, or olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 pound ground chicken
- 2 Tablespoons low-sodium tamari, or soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon fish sauce
- 2 teaspoons garlic chili sauce or sambal oelek, adjust to your heat preference
- 1 teaspoon maple syrup or coconut sugar
- 1 ½ cups fresh Thai basil leaves, or regular basil if unavailable
- 2 cups cooked jasmine rice or cauliflower rice, for serving
- Optional toppings: fried egg, green onions, sesame seeds
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add onion, bell pepper and garlic. Cook for 3–4 minutes, until softened and fragrant.
- Add the ground chicken. Break it apart with a wooden spoon and cook for 5–7 minutes, until browned and cooked through.
- While chicken is cooking make sauce. In a small bowl, whisk together soy sauce, hoisin sauce, fish sauce, sambal and maple syrup. Pour the sauce into the skillet and stir to coat the chicken evenly.
- Remove the pan from heat, toss in the basil leaves, and stir until wilted (about 30 seconds). Taste and adjust seasoning if needed. Serve with rice and top with fried egg, green onions and sesame seeds, if desired.
Notes
- Macros: Calculated for 1/4 of the recipe served with jasmine rice and one fried egg.
- Thai basil: Use Thai basil for the best flavor. Sweet basil works if that’s what you have.
- Swap the protein: Ground turkey or crumbled tofu both work as alternatives.
- Gluten-free option: Use tamari and choose a gluten-free hoisin sauce.
- Storing: Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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