Skip to Content

30-Minute Thai Basil Chicken (Pad Krapow Gai)

Thai Basil Chicken is an easy, flavorful meal! This is a refined sugar-free take on classic Pad Krapow Gai.

Thai Basil Chicken (Pad Krapow Gai) made in just 30 minutes with basic ingredients

A combination of chicken, Thai basil, onion, garlic, Thai chilis and a sweet and savory sauce, this Thai Basil Chicken recipe comes together LIGHTNING quick and is a simple way of bringing home the takeout.

Typically, Pad Krapow Gai is made using granulated sugar, brown sugar, oyster sauce and chicken thighs or ground chicken. While this is not a traditional recipe for Pad Krapow Gai, it is a unique spin off the classic, is super flavorful, and easy to prepare.

Rather than using cane sugar, I use a small amount of coconut sugar, just enough to give it a subtle sweetness, but keeping it low in sugar. I also use liquid aminos rather than soy sauce, avocado oil instead of canola oil, and omit the oyster sauce to stick with fish sauce.

If you’re into Thai food, chicken, basil, and/or spicy food, you’re going to go wild over this dish!

Let’s get after it!

30-Minute Thai Basil Chicken (Pad Krapow Gai)

How to Make Thai Basil Chicken:

Stir together the chicken broth, fish sauce, and liquid aminos in a bowl until combined. Set aside until ready to use.

Heat the avocado oil in a large skillet over medium heat. Add the chopped yellow onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the garlic and chopped chicken. Allow chicken to sit untouched 2 to 3 minutes to brown. Stir in the thai chilies and continue cooking, stirring occasionally, another 2 minutes.

Pour the sauce into the skillet with the chicken and bring to a full boil. Reduce heat to a simmer and allow it to cook, stirring occasionally, until chicken has cooked through, about 5 to 10 minutes. 

Stir in the basil leaves.

Serve Thai Basil Chicken with steamed white or brown rice.

Note: if desired, add 3 cups cooked white rice to the skillet with the Thai Basil Chicken to absorb the sauce and make the rice nice and flavorful.

30-Minute Thai Basil Chicken - an easy one-pot recipe

Recipe Adaptations:

  • Double or triple the recipe to feed a large family, or for meal prepping.
  • For a sweeter recipe, add another 2 tablespoons of coconut sugar.
  • Replace liquid aminos with low-sodium soy sauce or coconut aminos.
  • Omit the Thai chilis to keep it mild, or replace Thai chilis with 1-2 serranos or jalapenos if you don’t have access to Thai chilies.
  • Use ground chicken or turkey instead of chicken breasts.

30-Minute Thai Basil Chicken - an easy one-pot recipe - Pad Krapow Gai

More Thai Dinner Recipes:

Easy Thai Basil Chicken made in 30 minutes or less

Bail bliss here we goooo!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Thai Basil Chicken

Thai Basil Chicken

Yield: 3 to 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Thai Basil Chicken made in 30 minutes or less!

Ingredients

For the Sauce:

For the Chicken:

  • 2 Tbsp avocado oil
  • 1/2 cup yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1.25 lbs boneless skinless chicken breasts, chopped
  • 2 Thai chilis, minced, optional
  • 1 cup basil leaves, chopped
  • 3 cups cooked white rice, for serving (1 cup dry)

Instructions

  1. Stir together the chicken broth, fish sauce, and liquid aminos in a bowl until combined. Set aside until ready to use.
  2. Heat the avocado oil in a large skillet over medium heat. Add the chopped yellow onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the garlic and chopped chicken. Allow chicken to sit untouched 2 to 3 minutes to brown. Stir in the thai chilies and continue cooking, stirring occasionally, another 2 minutes.
  3. Pour the sauce into the skillet with the chicken and bring to a full boil. Reduce heat to a simmer and allow it to cook, stirring occasionally, until chicken has cooked through, about 5 to 10 minutes. If desired, continue cooking 10 minutes to reduce sauce and make thicker.
  4. Stir in the basil leaves. Serve with steamed white rice.

Notes

Nutrition facts calculated on chicken only, not including rice

Nutrition Information:
Yield: 3 Serving Size: 1 of 4
Amount Per Serving: Calories: 250Total Fat: 10gUnsaturated Fat: 0gCarbohydrates: 5gSugar: 4gProtein: 32g
30-Minute Thai Basil Chicken made with only a few basic ingredients. Easy, flavorful, healthful, delicious!
Easy Baked Oatmeal recipe - dairy-free, refined sugar-free, gluten-free
Previous
Easy Baked Oatmeal (Dairy-Free, Gluten-Free)
Rice Bun Burgers (teriyaki burgers with pineapple and avocado on rice buns)
Next
Rice Burger Buns (Gluten-Free)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

JENNIFER DEDRICK

Thursday 18th of June 2020

I am Fodmap-free, so i always just skip the garlic. Is there another herb/spice you would recommend as a decent substitute? I know its hard to replace garlic, but I thought I would ask. :)

Julia

Thursday 18th of June 2020

I hear ya! I used to skip the garlic and onion too. I find replacing garlic with a little ginger works great! I'd stay go with 2 to 3 teaspoons for this recipe. You can also always bump up the basil and/or fish sauce for more flavor. I hope you love it! xoxox

Amer

Monday 18th of May 2020

I am allergic to shrimp. Is there a fish sauce without shrimp or do u have a substitute for omitting it all together.

Julia

Monday 18th of May 2020

Hi Amer,

I'm not aware of any shrimp-free fish sauce, unfortunately...but that doesn't mean it doesn't exist. Can you do oyseter sauce? If so, I would use that, and if not, go for more liquid aminos or even lime juice :D Hope that helps!

Kristi

Monday 18th of May 2020

That seems like a lot of fish sauce. I’ve ruined recipes with this ingredient so wanted to check to make sure! Thanks!

Ps - I want to try this with tofu, now that my basil is ready for picking!

Julia

Monday 18th of May 2020

Hi Kriti,

Definitely a great idea to check first! I would say cut the fish sauce down to 1 Tbsp and bump up the liquid aminos (or soy sauce) up to 3 tablespoons if you're worried about the flavor. I tend to love fish sauce but definitely understand it isn't everyone's jam after a certain amount ;) Hope you enjoy! xoxo

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe