spicy thai chicken basil recipe

Written ByJenny Smyth Posted on
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The Best spicy thai chicken basil recipe

I’ve been making this spicy Thai chicken basil recipe for years, and it’s always a hit with my family. The dish originated in Thailand, where it’s known as ‘pad kra pao’ and is typically made with fresh basil leaves, chilies, garlic, and your choice of protein.

The combination of flavors and textures is absolutely delightful – the spicy kick from the chilies, the sweetness from the basil, and the savory flavor of the chicken all come together to create a truly delicious meal. I love serving this recipe to my family on weeknights or when we have guests over for dinner.

It’s also a great way to get some extra veggies into our diet, especially if you serve it with a side of steamed vegetables or a salad. My kids are big fans of this dish because they love the spicy kick and the fact that it’s made with real ingredients like fresh herbs and chilies.

I’ve also found that this recipe is perfect for meal prep – just cook the chicken and sauce ahead of time and reheat it when you’re ready to eat. Plus, it’s so versatile – you can serve it with rice, noodles, or even on its own as a main course.

I’ve also been experimenting with different variations of this recipe, such as adding different types of protein or using different herbs instead of basil. But at its core, this recipe remains one of my favorites because it’s just so easy to make and always satisfies our cravings for something spicy and delicious.

Spicy Thai Chicken Basil

4.9 from 783 votes

A fragrant and spicy Thai dish featuring tender chicken, aromatic basil, and a kick of chili heat. This recipe serves 4 people and takes 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

500 grams chicken breast, sliced into bite-sized pieces
1 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the Spicy Thai Sauce

10-12 Thai chilies, finely chopped
4 cloves garlic, minced
2 shallots, finely chopped
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp palm sugar
1 tbsp lime juice

For the Basil

2 cups Thai basil leaves

For Garnish

2 green onions, chopped
1 red chili, sliced

👨‍🍳Directions

1Heat the vegetable oil in a wok or large skillet over medium-high heat until it shimmers.
2Add the chicken pieces, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and has some browned edges.
3Add the chopped chilies, minced garlic, and chopped shallots to the wok.
4Stir-fry for 2-3 minutes, until the aromatics are fragrant and the garlic is lightly golden.
5Be cautious as the chilies will release their heat and the mixture may become very spicy.
6Pour in the soy sauce, oyster sauce, fish sauce, and palm sugar.
7Stir well to combine and cook for 1-2 minutes, until the sauce thickens slightly and the chicken is well coated.
8Add the lime juice and stir well.
9The sauce should have a glossy appearance and the chicken should be evenly coated.
10If the sauce is too thick, add a little water to reach your desired consistency.
11Add the Thai basil leaves to the wok and stir-fry for 1-2 minutes, until the basil leaves are wilted and the chicken is well coated in the sauce.
12The basil will turn a darker green color and release its aromatic fragrance.
13Taste and adjust the seasoning if necessary.
14Garnish with chopped green onions and sliced red chili.
15Serve hot with steamed jasmine rice or noodles.
16The dish should have a vibrant green color from the basil and a balanced spicy and sweet flavor profile.

🔧Equipment

Wok or large skillet
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 1200mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 40g

📝Notes

Tips: Adjust the number of chilies to suit your spice preference. For a milder version, remove the seeds from the chilies before chopping. You can also add vegetables like bell peppers or snap peas for extra nutrition and color.

Watch Video Of How Spicy Thai Chicken Basil Works

This spicy Thai chicken basil recipe is one that I always turn to when I need a quick and delicious meal. It’s perfect for family gatherings or weeknight dinners because it’s so easy to make and everyone loves it.

Plus, it’s great for reheating – just add some extra basil leaves if you want to give it an extra boost of flavor. And don’t forget about storage – just keep leftovers in an airtight container in the fridge for up to 3 days before reheating.

❓ Frequently Asked Questions About Spicy Thai Chicken Basil

Q: What type of protein works best in this recipe?

A: You can use any type of protein you like in this recipe – chicken breast or thighs work well, as do beef or pork strips. Just be sure to adjust the cooking time accordingly.

Q: Can I make this recipe without chilies?

A: While chilies add a lot of flavor to this dish, you can omit them if you prefer a milder version. Just be sure to adjust the seasoning accordingly.

Q: How do I store leftover chicken basil sauce?

A: You can store leftover chicken basil sauce in an airtight container in the refrigerator for up to 3 days. Reheat it before serving.

Q: Can I make this recipe vegan?

A: Yes, you can make this recipe vegan by substituting the chicken with tofu or tempeh and using vegan-friendly stir-fry sauce.

Q: How do I adjust the spice level in this recipe?

A: If you prefer a milder version of this recipe, you can reduce or omit the number of chilies used in the sauce. For a spicier version, add more chilies or use hotter varieties like habaneros.

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