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Thai Basil Chicken (Pad Kra Pao Gai)

Thai Basil Chicken (Pad Kra Pao Gai) prepared dish

A classic Thai street-food favorite made with minced chicken stir-fried with garlic, chilies, and fragrant Thai basil in a savory, slightly spicy sauce. Quick, bold, and best served with jasmine rice.

This recipe is Thai style, dinner, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include vegetable oil, minced chicken, garlic cloves, soy sauce.
  • Follow all 5 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2.98 tbsp vegetable oil
  • 600 g minced chicken
  • 5 unit garlic cloves (finely chopped)
  • 1.01 tbsp soy sauce (light)
  • 1.01 tsp sugar
  • 4 cups jasmine rice (cooked, for serving)
  • 2.03 tbsp water
  • 1.49 tbsp oyster sauce
  • 1 cups thai basil leaves (loosely packed)
  • 2 unit fresh red chilies (finely chopped (or to taste))
  • 2.5 tbsp fish sauce

Instructions

  1. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and chilies and stir-fry briefly until fragrant.
  2. Add minced chicken and stir-fry, breaking it up, until just cooked through.
  3. Add fish sauce, soy sauce, oyster sauce, sugar, and water. Stir well and cook until the sauce lightly coats the chicken.
  4. Remove from heat and immediately fold in the Thai basil leaves until just wilted.
  5. Serve hot over steamed jasmine rice.

Nutrition (per serving)

  • Calories: 430
  • Protein: 34 g
  • Fat: 22 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Sugar: 4 g
  • Sodium: 980 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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