Cookwith

Name: Thai Basil Chicken Stir-Fry (Gai Pad Krapow)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-size pieces; 2 tbsp vegetable oil; 3 cloves garlic, finely minced; 1 medium yellow onion, thinly sliced; 1 red bell pepper, thinly sliced; 2 cups cooked jasmine rice (for serving); 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp oyster sauce; 2 tsp brown sugar; 1 tbsp fresh lime juice; 1/2 cup Thai basil leaves (or Italian basil if unavailable); 2 Thai bird’s eye chilies, thinly sliced (use less for milder heat); 1/2 cup chopped scallions; 1/4 cup chopped cilantro; Lime wedges (for serving)

Thai Basil Chicken Stir-Fry (Gai Pad Krapow)

miradugm

This Thai Basil Chicken Stir-Fry (Gai Pad Krapow) is a quick, vibrant dinner that captures the essence of Thai street food—bold, aromatic, and beautifully balanced. Marinated chicken is quickly stir-fried with garlic, chilies, and a sweet-salty sauce, then tossed with loads of Thai basil for that signature anise-licorice kick. The result: juicy chicken, crisp-tender veggies, and a glossy, savory sauce—all spooned over fragrant jasmine rice. The final flourish of fresh herbs and lime brings a burst of color and brightness, making this dish perfect for a sunny California evening.

Ingredients

Instructions

In a small bowl, mix together fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and cook for 20 seconds until fragrant, then add the onion and cook for 1-2 minutes until just softened.
Add the chicken pieces and stir-fry for 4-5 minutes, until golden and nearly cooked through.
Toss in the red bell pepper and chilies, and cook for another 2-3 minutes until bell pepper is crisp-tender.
Pour in the sauce mixture and stir well to coat the chicken and vegetables. Cook for 2-3 minutes, letting the sauce thicken and glaze the chicken.
Remove from heat and fold in Thai basil, scallions, and cilantro. Stir just until the basil is wilted.
Serve hot over jasmine rice with lime wedges on the side.