Spicy Thai Chicken Stir Fry In Under 30 Minutes!
Craving a dish that’s bold, aromatic, and ready in under 30 minutes? Thai Basil Chicken (Pad Kra Pao) is the ultimate stir-fry that delivers restaurant-quality flavors right at home. With its perfect balance of savory, spicy, and slightly sweet notes, this dish is a testament to the vibrant simplicity of Thai cooking.
If you’re not familiar, Thai holy basil, or kra pao, is a fragrant herb with a peppery, clove-like flavor and a slight anise aroma. It’s commonly used in Thai cuisine, particularly in stir-fries like Pad Kra Pao. Its distinct flavor sets it apart from sweet or Italian basil and makes it a key component of this dish.
Why I love this recipe
- The ground chicken is tender and juicy, coated in a savory, slightly sweet sauce that I find irresistible! You can also make pad kra pao with ground pork if you like!
- Thai chiles bring a spicy kick, which is balanced by fragrant fresh basil.
- Runny egg yolk! While not essential, I really love the richness that a fried egg (and a soft runny egg yolk) add when stirred into the Thai chicken stir fry.
For more Thai-inspired dinner recipes, try my Thai ground turkey meatballs, this creamy Thai red curry with white beans and mushrooms, or red curry with scallops.
What You’ll Need
- Aromatics: scallions, garlic, Birds eye chiles (aka Thai chiles), and shallots sautéed in a neutral oil.
- Ground chicken, though you can switch it out for another ground meat if you like!
- The sauce is made from low-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce, and brown sugar.
- And of course, lots of fresh basil! Thai holy basil is recommended, but you can substitute with Thai sweet basil or Italian basil for a slightly different flavor. That’s what I often have on hand and it’s still delicious!
Ingredient Substitutions
- Dark soy sauce: Simply increase the amount of regular soy sauce used (but note that the sauce will be lighter in color).
- For less heat, reduce the number of Thai chilies or substitute with milder chilies. You can, of course, always add more if you want it extra hot!
- Try another meat, such as ground pork, turkey, or even firm tofu to make it vegetarian if you’re looking to enjoy this meatless.
Directions
Full ingredients and instructions can be found in the recipe card below.
- Sauté the aromatics. Heat a little neutral oil in a large skillet or wok, then add the scallions, shallot, garlic, and Thai chiles.
- Cook the chicken. After a few minutes, add ground chicken, breaking it up with a spatula as it browns.
- Add the sauce. Stir in the sauce ingredients, making sure the chicken is evenly coated. Finish with a very generous handful of fresh Thai basil, then stir until wilted.
- Assemble, then serve! Spoon the Thai holy basil chicken stir fry over steamed Jasmine rice, then top each bowl with a fried egg, extra fresh basil, and thinly sliced scallions. Beyond delicious!
I know this is neither authentic or traditional, but a drizzle of Kewpie mayo at the end takes this over the top for me. I am just crazy about that creamy, tangy flavor and taste!
Ari’s Best Tips!
- Don’t skimp on the aromatics. The combination of garlic, shallots, scallions, and Thai chiles is essential for flavoring the chicken.
- Make sure the wok (or skillet) are hot! This ensures a quick cook and locks in the flavors.
- Fry the egg just before serving. A runny yolk adds a creamy richness that enhances the dish.
Make-Ahead and Store
- To make-ahead: The sauce can be mixed ahead of time and stored in the fridge for up to 1 week. You can also cook the chicken mixture a day in advance and reheat just before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. Alternatively, microwave in short intervals, stirring occasionally.
Thai basil chicken freezes well for up to 2 months. Freeze in individual portions for easy reheating. Thaw in the fridge overnight before reheating.
Serving Suggestions
Pad Kra Pao pairs wonderfully with:
- A side of crunchy cucumber slices for freshmness.
- A simple clear soup, such as Tom Yum, to balance the heat.
- A Thai iced tea! Personally, I’m not a fan, but my husband loves these.
Quick, easy-to-make, and boldly flavored, this is hands down one of my favorite chicken recipes to enjoy on a weeknight! Total year round comfort food in a bowl.
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Ground Chicken & Holy Basil Stir Fry (Pad Kra Pao)
Equipment
Ingredients
For the Stir-Fry
- 2 Tbsp neutral oil, such as grapeseed oil
- 3 large scallions, thinly sliced
- 8 cloves of garlic, peeled and finely chopped
- 3 Birds eye chiles (also called Thai chiles), thinly sliced (use less if you want it less spicy)
- 2 medium shallots, peeled and finely chopped
- 2 lb (32oz) ground chicken
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
- 20-30 fresh Thai holy basil leaves (though you can substitute with Thai sweet basil or Italian basil — the flavor will be slightly different)
For Serving
- Cooked Jasmine rice (assume about ¾ cup cooked rice per person)
- 2 scallions, thinly sliced
- 1 large fried egg per person, optional but recommended
- Additional fresh basil leaves
Instructions
- Sauté the aromatics. Heat a large wok or skillet over medium heat. Add 2 Tbsp neutral oil, then add thinly sliced scallions, 8 chopped cloves of garlic, 3 chopped Thai chiles, and 2 chopped shallots. Cook, stirring occasionally, until fragrant, about 1-2 minutes. Be careful not to burn the shallot or garlic.
- Add the chicken. Add 2lb (32oz) ground chicken, then cook, breaking up with a spatula, until mostly cooked through, about 3-5 minutes.
- Add sauce. When the chicken is almost fully cooked, add the sauce ingredients: 2 Tbsp low-sodium soy sauce, 2 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 Tbsp fish sauce, and 1 Tbsp brown sugar. Stir until the sugar has dissolved and the chicken is coated evenly in sauce. Stir in 20-30 fresh basil leaves and cook until wilted, another 1-2 minutes.
- Assemble, then serve! Serve generous spoonfuls of the Thai basil chicken over steamed Jasmine rice. Top each portion with 1 fried egg (I recommend a runny yolk, but cook it to your preferred doneness), thinly sliced scallions, and a little extra fresh basil. Enjoy immediately!
Notes
- Nutrition facts are for the stir-fry only and do not include rice or fried eggs.
- If you have access to Thai holy basil, definitely use that. If not, Thai sweet basil or Italian basil leaves will work.
- To make-ahead: The sauce can be mixed ahead of time and stored in the fridge for up to 1 week. You can also cook the chicken mixture a day in advance and reheat just before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. Alternatively, microwave in short intervals, stirring occasionally.
- Freezing: Leftovers can freeze for up to 2 months. Freeze in individual portions for easy reheating. Thaw in the fridge overnight before reheating.
Let us know your thoughts!