Thai Basil Chicken Recipe
by Sommer Collier — last updated on Oct 8, 2025 
Spicy Thai Basil Chicken Recipe: a homemade Pad Krapow Gai that is easy to make. This tasty stir-fry dish features lots of heat and fresh basil!
Sommer’s Recipe Notes
Thai Basil Chicken, traditionally known as Pad Krapow Gai, is one of my favorite go-to items at our local Thai restaurant. It is a fresh and simple stir-fry dish with bold spicy heat, and lots of fresh basil.
This Thai recipe is easy to replicate at home in a wok or a large sauté pan. Not only does it taste just as yummy as restaurant-quality basil chicken, but you can also feel good knowing exactly what ingredients are in every bite.
Homemade Pad Krapow Gai can be served with classic white rice or any number of low-carb options like our Roasted Cauliflower Rice or Healthy Broccoli Rice.
It’s ready in only 30 minutes AND makes fabulous leftovers, so it is perfect for including in your weekly meal prep plan!
Ingredients You Need
The foundation of this classic Thai recipe is tender, juicy, and wonderfully spicy chicken, accompanied by a generous serving of fresh vegetables. They are cooked together in one pan with a sweet and salty sauce to make an easy and delicious stir-fry dish. This stir fry is spicy due to the inclusion of Thai Bird Chiles. If you would like to make a milder version, simply omit them.
Most of these basic ingredients can be found in the Asian foods section of your grocery store or at a local Asian market.
You only need 4 ingredients to make the tangy sauce:
- Oyster sauce
- Soy sauce – low sodium
- Fish sauce
- Sugar
For the Thai Basil Chicken you need:
- Peanut or coconut oil – for stir-frying
- Boneless chicken thighs
- Garlic
- Thai bird chiles
- Scallions
- Red bell pepper
- Green beans
- Fresh Thai basil leaves – or sweet basil leaves
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai)
Tips for Success: From start to finish, this fantastically simple stir-fry dish is ready in about 30 minutes. For the best texture, stir and sauté the veggies lightly so they are cooked but still firm.
Find the full Pad Krapow Gai recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Serving Suggestions
Homemade saucy, spicy Thai Basil Chicken is delicious served over white rice, hearty brown rice or our Thai Fried Rice Recipe. For a lower carb meal, enjoy Pad Krapow Gai with Roasted Cauliflower Rice or healthy quinoa.
And if you just can’t get enough basil, feel free to add a sprinkling of fresh chopped basil on top of the dish!
Serve with other Thai-Inspired Recipes
Variations of This Thai Basil Chicken Recipe
- Make gluten-free Pad Krapow Gai by using GF-friendly soy sauce. Also, make sure to check the oyster sauce and fish sauce for gluten as well.
- Mix it up and add other colored peppers, like yellow or green bell peppers.
- Omit or swap other veggies as you like. You can substitute the green beans and/or add broccoli, snow peas, or whatever stir-fry vegetables you prefer..
How to Store Leftovers
This is a great make-ahead meal, and leftovers are delicious! Transfer cooled leftover Spicy Thai Basil Chicken to an airtight container and keep in the refrigerator for up to 3-4 days. I suggest either storing leftover rice separately or simply making fresh rice to enjoy with reheated Pad Krapow Gai.
I do not recommend freezing, as defrosting and reheating will cause the veggies to become mushy.
Thai Basil Chicken Recipe
Video
Ingredients
- For the Sauce –
- 3 tablespoons oyster sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- water if needed
- For the Chicken Stir Fry –
- 2 tablespoons peanut oil or coconut oil
- 2 ½ pounds boneless chicken thighs cut into bite-size pieces
- 6-8 cloves garlic minced
- 3-6 Thai bird chiles minced
- 1 bunch scallions chopped and separated into whites and greens
- 1 large red bell pepper seeded and cut into 1-inch pieces
- 8 ounces green beans trimmed and halved
- 1 cup packed fresh Thai basil leaves or sweet basil
Instructions
- In a small bowl (or measuring pitcher) mix the ingredients for the sauce. Set aside.
- Chop the chicken thighs and all produce. Leave the produce in separate piles so it is easy to add in at different times.
- Move the chicken to the sides of the pan and add in the minced garlic, thai bird chiles, scallion whites, red bell pepper, and green beans. Stir and sauté another 3-5 minutes to stir-fry the veggies, until the green beans are cooked but still firm.
- Pour in the sauce. Stir and simmer 1-2 minutes. If the sauce seems too thick, add 1-2 tablespoons water.
- Finally stir in the basil and scallion greens. Stir as the basil wilts into the sauce. Then turn off the heat and serve warm with rice (or Cauliflower Rice or Broccoli Rice for Low-Carb!)
Omg, this recipe is amazing! I’m craving Thai food like crazy now and this recipe hits the spot. Can’t wait to try it out and add a spicy kick to my life 🔥👌
How to make this dish for a Vegan? Thank you
This was delicious! Thank you! Great combo of salty and sweet and loved the color from the veggies. If I make this weekly I might keep up with my Thai Basil output from my AeroGarden – ha!
I love easy stir-fry meals like this! It is really perfect for busy nights!
This is one of the best Thai food dishes that I have tasted!