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Healthy Recipes | 15 Minute Thai Basil Chicken

Carol Blair
Monday, 9 September 2019
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15 Minute Thai Basil Chicken. When it comes to Thai recipes, this stir fry is one of the most popular and easiest to make. It’s flavorful, fast, and is going to become one of your favorite quick dinners.

I was the same way in college, as a novice cook who really didn’t know my way around a kitchen, nor have the money to buy tons of ingredients for every meal, nor the time to spend hours cooking and then cleaning every day when there were classes, studying, meetings, and social events to attend to. Sometimes I made pasta. Sometimes I had grilled chicken with one of those prepackaged side dishes. But most of the time, I simply walked up the stairs and rounded up my housemates for a quick drive to a hole-in-the-wall Thai restaurant. Every one of us would order Thai Basil Chicken (AKA Pad Krapow Gai) and eat our entire plates with no leftovers (and with several refills of jasmine rice).

I know that a lot of recipes claim to take just minutes to make, but when you actually get down to it, you find yourself spending hours in the kitchen and scratching your head wondering what kind of black magic BS the recipe creator is peddling when they say you can get it done in a quarter of the time. But this recipe– this 15 Minute Thai Basil Chicken– it really does only take 15 minutes to make. 

I love this recipe. A new favorite. This is my favorite Thai dish and I never realized how easy it is to make at home. A couple of things – definitely reduce the amount of sugar. I use a teaspoon of white sugar and a teaspoon of brown. And add a little bit of chicken broth to thin the sauce. The cook time is probably about 15 minutes, maybe a little less… But, this takes me closer to 30 minutes total, with all of the peeling and chopping of vegetables. I DEFINITELY recommend this recipe though. So easy and delicious.

15 Minute Thai Basil Chicken

Prep Time: 6 mins 
Cook Time: 9 mins 
Yield: 4 1x

Ingredients:

  • 4 sliced shallots
  • 4 cloves garlic, minced
  • 4 minced Thai chilies, or to taste
  • 1 cup very thinly sliced fresh Thai basil leaves
  • Jasmine rice, to serve
  • 3 tablespoons sugar
  • 1 red bell pepper, chopped
  • 8 ounces green beans
  • 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
  • 2 tablespoons vegetable oil
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce

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Instructions:

  1. First, Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
  2. Second, Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.
  3. Next, Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.
  4. Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.



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Carol Blair

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