30-Minute Thai Basil Chicken (Pad Krapow Gai)

This 30-Minute Thai Basil Chicken is a quick, flavorful meal bursting with authentic Thai flavors!

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

1/3 cup chicken broth
1 to 2 Tbsp fish sauce
2 Tbsp coconut aminos or liquid aminos or soy sauce a great alternative to soy sauce
1 Tbsp coconut sugar
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 for those who like it spicy!
1 cup basil leaves, chopped the star herb that defines this dish
3 cups cooked white rice for serving (1 cup dry)

Start by chopping the chicken into small bite-sized pieces. Finely chop the onion and mince the garlic. If you’re using Thai chilis, mince these as well. Lastly, chop the basil leaves and set everything aside.
In a large skillet or wok, heat the avocado oil over medium-high heat. Once hot, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and Thai chilis (if using), stirring frequently until fragrant, about 1 minute.
Next, add the chopped chicken to the skillet. Stir-fry for about 5-6 minutes until the chicken is cooked through and lightly browned. Make sure to break up any clumps so that the chicken cooks evenly.
Once the chicken is cooked, pour in the chicken broth, fish sauce, coconut aminos, and coconut sugar. Stir well to combine all the flavors and let it simmer for about 2-3 minutes.
Remove the skillet from heat and stir in the chopped basil leaves. The residual heat will help release the basil's aromatic oils. Give it one last gentle stir to incorporate everything.
Serve your 30-Minute Thai Basil Chicken (Pad Krapow Gai) over a bed of fluffy white rice. Enjoy this vibrant and satisfying dish that’s bursting with flavor!