Thai Basil Chicken
This simple Thai Basil Chicken, known as Pad Grapow, is insanely quick and inexpensive to make. It’s light, yet flavorful with lots of heat and tons of basil.
Thai Basil Chicken
This recipe is always a big hit with the family! It’s also quite easy to make. You can easily modify it to make it as spicy or mild as you like. If your family loves Thai food, they may also love this Grilled Chicken Satay with Spicy Peanut Sauce and this Shrimp Pad Thai on the Lighter Side.
I recently got my hands on Chrissy Teigen’s new cookbook, Cravings (affil link). What a beautiful book, love the photography and food styling, with lots of interesting recipes. Although not exactly a low calorie book, I found some dishes in the book that can easily be made light.
This simple chicken dish is a great example, I slightly modified it to make it lighter, and plan on adding some vegetables to the mix to make the portion a little more substantial the next time I make it. My husband loves Thai cuisine and basil, so this combination is a winner!
How To Make Thai Basil Chicken
More Thai recipes you may enjoy:
- Asian Peanut Noodles with Chicken
- Grilled Chicken Satay with Spicy Peanut Sauce
- Shrimp Pad Thai on the Lighter Side
- Thai Chicken Fried Rice
- Thai Chicken and Pineapple Stir Fry
Thai Basil Chicken
Ingredients
- 1 1/4 lbs boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp oyster sauce, Substitute for GF oyster sauce
- 2 tbsp light soy sauce, Substitute for GF soy sauce
- 5 cloves garlic, minced
- 1 serrano chile, seeded and minced (keep seeds for extra hot)
- 2 teaspoons vegetable or canola oil
- 3 cups fresh Thai or regular basil leaves
- cooked jasmine rice, optional for serving
Instructions
- In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
- Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.
- Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
- Serve over rice.
Nutrition
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I love this recipe. I look forward to it every summer when I have fresh basil growing in the garden. It’s always a big hit.Â
This recipe is really great and very versatile. I’ve used pork tenderloin when I didn’t have chicken. I’ve added green beans to bulk it up when I want more veggies. I’ve yet to find gluten free oyster sauce so I’ve made it without and still tastes great.Â
One of our family’s favorite Skinnytaste.com recipes. And I have a few picky eaters in the family.
If I am adding string beans and onion at what point in the recipe should i add them so they are cooked through and tasty?
Great, simple dish! I would NOT substitute regular Basil with Thai Basil. The Thai Basil adds such a unique/amazing flavor to this dish that regular Basil simply does not!
Also, I like it spicy, so I doubled the serrano peppers. And I added onions, carrots, and bell peppers (and doubled the sauce quantity to compensate) for additional flavor/texture.
Can you make the Thai Basil Chicken without the serrano pepper? I don’t like them but the rest of it sounds great. Please let me know, thanks.
Marcie
This dish is fantastic. So simple but the flavours come together perfectly. Will definitely make this again!Â
Wish I had doubled the recipe!! Can’t wait to grow more basil in spring just so I can make this on the regular!
I love this recipe and tonight I made it with Sea Bass!  It was awesome. I did half Basmati rice and half Cauliflower rice  next time I will add some veggies. I love Thai Basil.Â
Another one to add to my favorites! Â I added a big handful of julienned carrots but otherwise followed it exactly. Â The pepper was not too hot at all. Â
Hi! How do I make this with frozen chicken in the Instant Pot? Thank you!
Love this recipe! It is really easy to make and it tastes delicious.
This recipe has to rank in my top 5 Skinnytaste recipes! I added a good amount of fresh green beans to the chicken. Â To ensure there would be enough sauce, I doubled the soy and oyster sauces. Added a pinch of brown sugar to add some sweetness to offset the saltiness and heat. Delicious! 5 stars out of 5!
Thanks Beth!
What’s the best way to measure basil? I added too much. It was delicious but the basil overpowered the other flavors. Thanks Gina!
Delicious and simple! Thanks for a great weeknight recipe. Yaay!
This served three of us (no leftovers). I served it with jasmine rice cooked in coconut milk. Will definitely make this again.
Made this exactly as written with two tweaks:
I used the whole Serrano with the seeds and I stir fried some broccoli to add to the mix.  It was delish! Served it with a spicy Cucumber and Mango salad 🥠🌶Â
Gina! Given the lock down I’ve found myself without oyster sauce. I googled subs, and of course am out if those too. Thoughts?