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How to Make Thai Basil Chicken
Thai basil chicken is a quick stir-fry that takes ten minutes from start to finish. Ground chicken cooks fast in a screaming hot wok with garlic, chilies, and fish sauce, then gets tossed with holy basil at the very end. The key is high heat and moving fast — the basil should wilt but still smell electric when you serve it.
- Total time: 15 min
- Hands-on: 15 min
- Serves: 2
- Difficulty: Easy
Ingredients
- 2 tbsp neutral oil
- 2 tbsp minced garlic
- sliced chilies
- 1 lb ground chicken
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 cups holy basil leaves
- jasmine rice
- 1 fried egg
Step by step
- Heat your wok or largest skillet over highest heat. Wait until you can hold your hand six inches above and feel serious heat radiating up. Oil goes in when the pan is hot, not before.
- Add oil and immediately add minced garlic and sliced chilies. Use two tablespoons of neutral oil. The garlic should sizzle the moment it hits. Stir constantly for thirty seconds until fragrant but not brown.
- Add ground chicken and break it apart with your spatula. One pound of ground chicken. Keep it moving, breaking up any clumps. The chicken will release water first, then start browning. This takes about three minutes.
- Season with fish sauce, oyster sauce, and sugar. Two tablespoons fish sauce, one tablespoon oyster sauce, one teaspoon sugar. Stir everything together and let it cook another minute until the sauces coat the chicken.
- Kill the heat and immediately add holy basil leaves. Two cups of holy basil leaves, stems removed. Toss everything together with the residual heat. The basil should wilt but stay bright green.
- Serve immediately over jasmine rice with a fried egg on top. The dish loses its punch if it sits. Crack the egg into the same hot pan for a quick fry while the rice is plating.
Tips & troubleshooting
- Holy basil is not the same as Thai basil or regular basil. It has a peppery, almost clove-like flavor. Asian markets usually carry it fresh.
- If you cannot find holy basil, Thai basil works as a substitute. Regular sweet basil does not taste right here.
- The chicken should be ground fairly fine. If yours looks chunky, break it down more with your spatula as it cooks.
- Have everything measured and ready before you start. This dish moves too fast to stop and measure ingredients.
- A carbon steel wok gets hotter than stainless steel and gives better flavor. Cast iron works too but takes longer to heat up.
Variations
- Pork Basil. Use ground pork instead of chicken. It has more fat and gives a richer flavor. Some say this is the original version.
- Beef Basil. Ground beef works but can get tough if overcooked. Keep the heat high and the cooking time short.
- Vegetarian Version. Crumbled firm tofu or mushrooms replace the meat. Add soy sauce instead of fish sauce and skip the oyster sauce for vegan.
- Extra Spicy. Double the chilies and add a spoonful of chili garlic sauce with the other seasonings.
Questions
- What if I cannot find holy basil anywhere?
- Thai basil is your best substitute. It has a similar anise note but lacks the peppery heat of holy basil. You can add a small pinch of black pepper to bridge the gap.
- Can I use chicken thighs instead of ground chicken?
- Yes, but dice them very small - about quarter-inch pieces. They will take a minute longer to cook through than ground chicken.
- How spicy should this be?
- Traditional pad krapow has real heat. Start with two Thai chilies for mild, four for medium, six or more if you want authentic fire. You can always add more next time.
- What type of rice should I serve this with?
- Jasmine rice is traditional. The grains should be separate and fluffy, not sticky. Day-old rice that has dried out a bit in the refrigerator actually works better than fresh.
- Can I make this ahead of time?
- The basil loses its bright flavor and turns dark when reheated. Cook the chicken mixture ahead if needed, but add fresh basil when you reheat and serve.