Thai Basil Chicken Stir-Fry Bowls

Pad krapow, Thailand’s beloved street-side stir-fry, thrives on blistering wok heat and handfuls of fragrant Thai basil. This bowl version sears finely chopped chicken thighs with garlic, chilies, and a savory fish-sauce glaze over jasmine rice.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 480 cal
• 38g protein
• 42g carbs
• 18g fat
• 4g fiber

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Ingredients

• 1 1/2 lb boneless skinless chicken thighs, finely chopped
• 3 Tbsp neutral oil (avocado or canola)
• 5 garlic cloves, minced
• 2–3 Thai bird’s eye chilies or serranos, thinly sliced
• 1 large shallot, thinly sliced
• 2 Tbsp soy sauce
• 1 1/2 Tbsp fish sauce
• 1 Tbsp oyster sauce
• 1 Tbsp dark brown sugar
• 2 Tbsp water or chicken broth
• 2 packed cups fresh Thai basil leaves
• 3 cups jasmine rice, cooked
• for serving lime wedges and cucumber slices
• 4 fried eggs (optional)

Instructions

1. 1In a small bowl whisk together soy sauce, fish sauce, oyster sauce, brown sugar, and water until the sugar dissolves; set the sauce aside.
2. 2Pat the chicken thighs dry and chop into small 1/4-inch pieces so they cook quickly and stay juicy. Heat a large wok or 12-inch skillet over high heat until very hot, about 2 minutes.
3. 3Add oil and swirl. Add the chopped chicken in a single layer and let it sear undisturbed for 2 minutes until the underside is browned. Stir-fry another 3–4 minutes until just cooked through and lightly caramelized; transfer to a plate.
4. 4Lower heat to medium-high, add remaining oil, then the garlic, chilies, and shallot. Stir-fry 45–60 seconds until fragrant and the shallot softens but does not burn.
5. 5Return the chicken and any juices to the pan. Pour in the sauce and toss constantly for 1–2 minutes until everything is glossy and the sauce clings to the meat.
6. 6Kill the heat, add the Thai basil leaves, and toss just until wilted and aromatic, about 30 seconds. Taste and add a splash more fish sauce if needed.
7. 7Scoop hot jasmine rice into bowls, pile the basil chicken on top, and finish with cucumber slices, lime wedges, and a crispy fried egg if desired. Serve immediately while the basil is still bright.