Spicy Thai Basil Chicken (Pad Krapow Gai)

2 servings


15 minutes

active time

25 minutes

total time


⅓ cup chicken broth

1 tablespoon oyster sauce

1 tablespoon soy sauce, or as needed

2 teaspoons fish sauce

1 teaspoon white sugar

1 teaspoon brown sugar

2 tablespoons vegetable oil

450 g skinless, boneless chicken thighs, coarsely chopped

¼ cup sliced shallots

4 cloves garlic, minced

2 tablespoons minced Thai chilies, Serrano, or other hot pepper

1 cup fresh basil leaves

2 cups hot cooked rice


Gather ingredients.

DO NOT ADD ANY SALT. Sauces are already salty enough.

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.

Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.

Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Serve hot and enjoy!


Go easy on the pepper.

Add more of the sauce mixture than recipe states


Serving Size



715 kcal

Total Fat

30 g

Saturated Fat

7 g

Unsaturated Fat

0 g

Trans Fat



156 mg


1182 mg

Total Carbohydrate

59 g

Dietary Fiber

1 g

Total Sugars

6 g


50 g

2 servings


15 minutes

active time

25 minutes

total time
Start Cooking