Thai Basil Chicken
A fast skillet version of pad krapow with ground chicken, garlic, chiles, basil, and a salty-sweet sauce.
Prep
15 minutes
Cook
15 minutes
Level
Easy
Serves
4
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Instructions
- 1
Stir soy sauce, fish sauce, and brown sugar together for the sauce.
- 2
Cook garlic and chiles in oil until fragrant.
- 3
Add ground chicken and break it into small pieces as it browns.
- 4
Stir in green beans and sauce; cook until the beans are crisp-tender.
- 5
Fold in basil and serve over rice with a fried egg.
Tips
Add basil at the very end so it stays fragrant.
Use a hot pan to brown the chicken instead of letting it steam.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store chicken and rice separately for up to 3 days.
- Reheat the chicken in a skillet and fry a fresh egg when serving.
Substitutions
- Use ground turkey, pork, or crumbled tofu instead of chicken.
- Use snap peas or bell pepper instead of green beans.
What to Serve With
- Serve with cucumber slices to cool the heat.
- Add lime wedges and extra basil at the table.
Common Mistakes
- Do not cook basil for several minutes or its flavor will disappear.
- Do not skip the rice; the sauce is intentionally bold and salty.
Recipe FAQ
Can I make Thai basil chicken less spicy?
Yes. Use one chile, remove the seeds, or replace chiles with a small spoonful of chili garlic sauce.
Can I use regular basil?
Yes. Thai basil is more aromatic, but Italian basil still makes a tasty dinner.
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