Thai Basil Chicken is an easy, flavorful meal! This is a refined sugar-free take on classic Pad Krapow Gai.
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!
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. Stir in the chopped yellow onion and sauté, 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.
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.
More Thai Dinner Recipes:
- Pressure Cooker Green Curry
- One-Skillet Ground Turkey Thai Curry with Rice
- Spaghetti Squash Pad Thai
- Thai Paleo Panang Curry
- 30-Minute Thai Green Curry with Avocado
- Thai Stir Fry Noodles (Pad See Ew)
- 30-Minute Summer Vegetable Red Curry
Bail bliss here we goooo!
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Thai Basil Chicken
Ingredients
For the Sauce:
- 1/3 cup chicken broth
- 1 to 2 Tbsp fish sauce to taste
- 2 Tbsp liquid aminos or soy sauce
- 1 Tbsp coconut sugar
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
- 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. If desired, continue cooking 10 minutes to reduce sauce and make thicker.
- Stir in the basil leaves. Serve with steamed white rice.
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. 🙂
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
I am allergic to shrimp. Is there a fish sauce without shrimp or do u have a substitute for omitting it all together.
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 😀 Hope that helps!
Thanks Julia! Will try that. Love all your recipes! ?
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!
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