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Thai Basil Chicken (Pad Krapow Gai)

Updated: Nov 6, 2022

Yields 2 servings


• 1 ½ pounds de-boned chicken thighs diced

• 1/3 cup chicken broth

• 1 Tablespoon oyster sauce

• 1 Tablespoon soy sauce

• 2 teaspoon fish sauce

• 1 teaspoon white sugar

• 1 teaspoon brown sugar

• 2 Tablespoon vegetable oil

• 1 Tablespoon minced garlic

• 2 Tablespoons minced hot chilies

• 1 cup chiffonade fresh basil leaves


1. Mix the chicken broth, oyster sauce, soy sauce, fish sauce. Both sugars together in a bowl.

2. Heat a large skillet or wok over medium high heat. Add oil.

3. Add the chicken and stir fry for about 3 minutes.

4. Stir in the chilies and the garlic and keep cooking for another 3 minutes.

5. Add about a tablespoon of the sauce mixture and stir fry for another 5 minutes until sauce begins to caramelize.

6. Add the rest of the sauce and continue cooking until the sauce has deglazed the bottom of the pan and glazes onto the chicken.

7. Remove from heat. Stir in fresh basil and continue stirring until the basil has wilted.

8. Serve with rice.

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