Thai Basil Chicken Stir Fry
Pad kra pao gai is one of Thailand’s most-cooked street food dishes, and it comes together fast enough to prove it. Finely diced chicken, a sharp savoury sauce, and a big handful of basil folded through at the end.
The chicken gets left untouched in the pan for the first 30 seconds to pick up real colour, and the basil goes in off the heat so it doesn’t lose its aroma. Both small details, both worth doing properly.
Garlic chilli jasmine rice on the side, a squeeze of lime, and a fried egg on top if you’re feeling it.
Thai Basil Chicken Stir Fry
THAI BASIL CHICKEN · CHICKEN · DINNER · EASY
Real pad kra pao, ready in 30 minutes
Finely dicing the chicken by hand instead of using mince gives you smaller, more even pieces that pick up genuine caramelisation in just a few minutes in the pan.
The sauce is built from pantry staples, oyster sauce, soy, fish sauce, a touch of honey, and it comes together in one bowl before the wok ever gets hot.
Folding the basil through off the heat at the very end keeps that distinctive aroma intact instead of cooking it away.
Thai Basil Chicken (Pad Kra Pao Gai)
Ingredients
Chicken & Aromatics
- 600 g Chicken Thigh Diced
- 10 ml Neutral Oil
- 5 Garlic Cloves Chopped
- 1 Red Chilli Diced
- 1 Brown (Yellow) Onion Sliced
- 1 Red Bell Pepper (Capsicum) Sliced
- 100 g Green Beans Trimmed
- Seasoning To Taste
Sauce
- 50 g Oyster Sauce
- 22.5 ml Light Soy Sauce
- 5 ml Dark Soy Sauce
- 5 ml Fish Sauce
- 10 g Honey
- 30 ml Chicken Stock
Rice
- 200 g Jasmine Rice Washed
- 320 ml Cold Water
- 5 ml Peanut Oil
- 2 Garlic Cloves Minced
- 1 Red Chilli Diced
- Salt
Finish
- 1 bunch Thai Basil Leaves
- 4 wedges Lime To Serve
Method
Cook Rice
- In a saucepan, add peanut oil over low to medium heat. Add garlic and chilli and cook 20–30 seconds until fragrant — do not brown. Add washed jasmine rice, stirring to coat each grain in the aromatic oil for 30 seconds. Add the water and a pinch of salt. Bring to a boil.
- Once boiling, cover with a lid and reduce the heat to low. Simmer for 12 minutes, until the liquid is absorbed. Turn off the heat and rest 5 minutes, lid on, to steam through. Fluff with a fork, and set aside, ready to serve with the Thai basil chicken.
Prep Chicken & Sauce
- Finely dice the chicken thighs with a sharp knife until small and even. In a small bowl, combine the oyster sauce, light soy, dark soy, fish sauce, honey, and water. Stir well and set aside.
Cook Aromatics
- Heat oil in a wok or large non-stick pan over medium-high heat. Add the garlic and chillies, stir-frying for 20–30 seconds until fragrant.
Sear Chicken
- Add the chopped chicken and spread it out in the pan. Leave it untouched for 30 seconds to brown slightly, then stir-fry for 3–4 minutes until cooked through and lightly caramelised.
Add Vegetables
- Toss in onion, capsicum, and green beans. Stir-fry for 1–2 minutes — they should stay bright with a little bite.
Sauce It Up
- Pour in the sauce mix and toss everything through. Cook for 1 minute, allowing it to thicken and coat the chicken evenly.
Finish With Basil
- Turn off the heat, add the basil leaves, and toss through until just wilted. The residual heat will release that signature Thai aroma.
Serve
- Spoon over steamed jasmine rice, squeeze fresh lime on top, and finish with a fried egg if you’re feeling it.
Can I use chicken mince instead of dicing thighs by hand?⌄
Yes, mince works and is quicker, though you'll lose some of the caramelised texture the diced thigh gets from that first 30 seconds untouched in the pan.
I can't find Thai basil, what can I use instead?⌄
Regular basil works in a pinch, though the flavour is milder and lacks the aniseed note Thai basil brings. It's worth seeking out at an Asian grocer if you can.
How spicy is this dish?⌄
Medium, with two red chillies split between the chicken and the rice. Deseed them for a milder version, or add extra sliced chilli on top if you like it hotter.
Why leave the chicken untouched for the first 30 seconds?⌄
It gives the chicken a chance to actually brown and caramelise against the hot pan. Stirring straight away just steams it instead of building that flavour.
