Spicy Thai Basil Chicken Pad Krapow Recipe

This Spicy Basil Chicken is full of fresh basil flavor and ready in under 20 minutes. It’s ideal as a main course over rice or noodles, or served chilled on top of a salad for a lighter meal.

This dish brings together fragrant basil, garlic, and a slightly sweet-savory sauce to coat tender pieces of chicken. It cooks quickly in a single skillet, making it perfect for busy weeknights when you want a delicious, homemade meal without a lot of fuss. The sauce is balanced with fish sauce, soy, a touch of Stevia for sweetness, and a bit of chili paste to give the dish a gentle kick. If you prefer, you can omit the fish sauce— the result will still be flavorful thanks to the garlic, shallots, soy, and fresh basil.

The recipe yields four servings and produces a saucy, slightly glossy finish that goes especially well with brown rice, jasmine rice, or a bed of mixed greens. Leftovers reheat well and make a great lunch the next day.

Spicy Basil Chicken

Prep Time: 5 mins · Cook Time: 15 mins · Total Time: 20 mins · Servings: 4

Ingredients

• 2 tsp olive oil
• 1/4 cup minced shallots
• 3 garlic cloves, thinly sliced
• 4 skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 Tbsp fish sauce (optional)
• 1 packet Stevia (or 1 tsp sugar)
• 2 tsp lower-sodium soy sauce
• 1 1/4 tsp chili paste with garlic (adjust to taste)
• 1 tsp water
• 1/2 tsp cornstarch
• 1/8 tsp sea salt
• 1/3 cup sliced fresh basil leaves

Instructions

1. Heat a large nonstick skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
2. Add the minced shallots and sliced garlic to the pan. Cook for about 30 seconds, stirring, until fragrant but not browned.
3. Add the bite-sized chicken pieces. Cook for about 13 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
4. While the chicken cooks, whisk together the fish sauce (if using), Stevia (or sugar), soy sauce, chili paste, water, cornstarch, and sea salt in a small bowl until smooth.
5. Pour the sauce mixture into the skillet and cook for about 1 minute, stirring continuously, until the sauce thickens and coats the chicken evenly.
6. Remove the pan from the heat, stir in the fresh basil leaves until wilted, and serve immediately.

Serving Suggestions

Serve the Spicy Basil Chicken over steamed brown or jasmine rice, with a side of stir-fried vegetables, or spoon it over a crisp green salad for a lighter option. The sauce is delicious when mixed into rice or noodles, so consider preparing extra rice to soak up the flavors.

Variations and Substitutions

• Skip fish sauce for a milder, less pungent profile; add a splash more soy sauce if desired.
• Use thinly sliced pork, firm tofu, or shrimp in place of the chicken for a different protein.
• Adjust the chili paste to control heat—use less for mild, or add extra for more spice.
• Replace Stevia with 1 teaspoon of regular sugar, honey, or maple syrup if you prefer natural sweeteners.

Make-Ahead and Storage

Cooked Spicy Basil Chicken keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in a microwave-safe dish until warmed through. If freezing, note that the texture of fresh basil will change; add fresh basil when reheating for the best flavor.

Tips for Best Results

• Cut the chicken into uniform 1-inch pieces so it cooks evenly and finishes in the same amount of time.
• Do not overcook the garlic—add it early and watch carefully so it becomes fragrant but not burnt.
• If the sauce becomes too thick, stir in a teaspoon or two of water to loosen it while reheating.
• For a brighter basil flavor, tear the leaves rather than chopping them, and add them off the heat to preserve aroma.

If you try this Spicy Basil Chicken, leave a comment below to share how you served it or any tweaks you made. Enjoy!