Easy Thai Basil Chicken (Gluten-Free)
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If you love bold, Thai flavors but don’t love spending hours in the kitchen, this Thai Basil Chicken is about to become one of your favorite weeknight dinners. Inspired by the classic Thai dish, Pad Krapow Gai, this recipe combines juicy chicken, garlic, fresh basil, and a savory-sweet sauce for a meal that’s packed with flavor and ready in about 30 minutes. This version was created by my husband who kept all the flavors you know and love while using gluten-free and dairy-free ingredients, so it’s an easy meal the whole family can enjoy. Serve it over a bowl of fluffy rice and top it with a fried egg for an authentic, comforting meal that tastes just as good as your favorite Thai restaurant.
What Is Pad Krapow Gai?
Pad Krapow Gai, or Thai Basil Chicken, is one of Thailand’s most beloved stir fry dishes found in restaurants and as popular as a street food. Traditionally, it’s made with minced chicken stir-fried with garlic, Thai chilies, and holy basil, then tossed in a savory sauce and served over rice with a crispy fried egg on top. While holy basil can be difficult to find in many grocery stores, this recipe uses fresh Thai basil (or regular basil if that’s what you have on hand) to create a delicious homemade version that’s easy to make without sacrificing flavor. This recipe is quick enough for a weeknight, but flavorful enough to impress guests.
Are Thai Basil and Sweet Basil the Same?
There are over 100 varieties of basil, all of which are members of the mint family, and each variety has its own flavor. Thai basil has a mildly spicy licorice flavor. Sweet basil (also known as Italian basil) tastes sweet and peppery. Holy basil (also called Thai holy basil) tastes of pepper and cloves. We’ve used all three basil varieties in this dish and it tastes phenomenal every time. So don’t worry and just use what you can find or have on hand. It’s a simple dish that perfectly balances savory, spicy, sweet, and fresh flavors in every bite.
Why You’ll Love This Thai Basil Chicken
- Inspired by the traditional Thai dish Pad Krapow Gai
- Naturally gluten-free and dairy-free
- Ready in about 30 minutes making a fast, flavorful dinner
- Made with simple, fresh ingredients
- Uses Thai basil, but can easily sub regular fresh basil
- Perfect for busy weeknights and meal prep
- Better than takeout and WAY less expensive, but still phenomenal tasting
Tips for the Best Thai Basil Chicken
- Use fresh Thai basil if you can find it for the most authentic flavor. We also use green or purple basil.
- Don’t overcook the basil, it should just wilt.
- Add chilies or red pepper flakes depending on your preferred spice level.
- Use certified gluten-free soy sauce to keep the recipe gluten-free.
- A crispy fried egg on top makes this dish even more authentic and delicious.
More Recipes You’ll Love:
- Gluten-Free Thai Noodle Salad
- Riley’s Korean Beef Bowl
- Gluten-Free Crave-able Teriyaki Stir-Fry
- Gluten-Free Spicy Thai Peanut Chicken Bowl
- Kori’s Chicken Fried Rice
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Thai Basil Chicken (Pad Krapow Gai)
Ingredients
- 1/3 cup chicken broth low-sodium
- 1 tbsp oyster sauce
- 1 tbsp soy sauce gluten-free
- 2 tsp fish sauce
- 1 tsp white sugar
- 1 tsp brown sugar
- 2 tbsp avocado oil (any cooking oil works)
- 1 pound chicken breasts, skinless and boneless finely chopped
- 1 cup shallots sliced
- 8 oz package of mushrooms cubed
- 4 tbsp minced garlic
- 1 cup fresh Thai basil leaves thinly sliced (Sweet or Italian Basil works too)
- 2 cups cooked rice
Instructions
- In a medium saucepan, cook the rice following the package directions.
- In a medium bowl, whisk the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together, until well blended.
- In a large skillet over medium heat, drizzle the oil and add the chopped chicken. Sauté the chicken until almost cooked through, about 3 minutes.
- Stir in the shallots, garlic, and cubed mushrooms cooking until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
- Pour the sauce into the skillet, cooking and stirring until the sauce glazes onto the meat and vegetables, 1 or 2 more minutes. Remove from the heat.
- Stir in the basil and cook until it's wilted, about 30 seconds. Serve over cooked rice.
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