Thai Basil Chicken (Pad Krapow Gai)

Total Time Prep: 15 mins. Cook: 20 mins.
Yield 6 servings
Test Kitchen Approved
Love Thai basil chicken? It's easy to recreate this Thai restaurant favorite at home. You'll need chicken thighs, a few pantry staples and aromatic Thai basil.

Ingredients

  • PRIK NAM PLA:
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce or soy sauce
  • 1 Thai chile, finely sliced
  • 1 teaspoon packed brown sugar
  • 1 garlic cloves, minced
  • THAI BASIL SAUCE:
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon packed brown sugar
  • 1 teaspoon mushroom soy sauce
  • CHICKEN:
  • 3 tablespoons canola oil
  • 2 cups cut fresh green beans
  • 1 shallot, chopped
  • 2 boneless skinless chicken thighs, chopped into 1-in. pieces
  • 4 garlic cloves, minced
  • 2 Thai chiles, finely sliced
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup fresh Thai basil leaves
  • Hot cooked Jasmine rice

Directions

  1. To make Prik Nam Pla, in a small bowl, stir together lime juice, fish sauce, Thai chile, brown sugar and garlic; set aside.
  2. To make Thai basil sauce, in another small bowl, stir together oyster sauce, fish sauce, soy sauce, mushroom soy sauce and sugar; set aside.
  3. Heat oil in a large skillet or wok to medium-high heat. Add green beans and shallots; cook 3-4 minutes or until shallots are soft. Add chicken, garlic and Thai chiles; cook 4-5 minutes or until chicken is browned on each side. Pour in Thai basil sauce and broth; simmer 3-4 minutes or until chicken and green beans have absorbed some of the liquid. Stir in Thai basil.
  4. Serve over hot cooked Jasmine rice; spoon Prik Nam Pla on top.

Nutrition Facts

1 serving: 165 calories, 10g fat (1g saturated fat), 25mg cholesterol, 497mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 9g protein.

This is a quick and flavor-packed Thai dish that is perfect for weeknights. It's served with homemade prik nam pla sauce, a sour, salty, sweet and spicy condiment passed at the table. —Malina Syvoravong, Los Angeles, California
Recipe Creator

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