Name: Quick Thai Basil Chicken Stir-Fry
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1
Ingredients: 6 oz ground chicken; 1 tablespoon avocado oil or coconut oil; 2 cloves garlic, minced; 1-2 Thai red chilies or 1/4 teaspoon red pepper flakes, finely chopped; 2 tablespoons coconut aminos; 1 teaspoon rice vinegar; 1/4 teaspoon ground white pepper; 1/2 cup loosely packed Thai basil or sweet basil leaves; Pinch of salt, to taste

Description

Ground chicken or turkey cooks fast with aromatic basil, chili, and coconut aminos for a fragrant, spicy lunch. High-heat skillet technique keeps it low-carb and completely free of dairy or fish. Whips up in 10 minutes using pantry staples.

Cultural Background

Phat krapow, or Pad Krapow Gai when made with chicken, is a beloved Thai street food and national dish that emerged in the mid-20th century. It originated around the 1930s-1950s as Chinese immigrants adapted stir-fry techniques to local ingredients, evolving from earlier basil stir-fries into a quick, spicy wok dish using holy basil. This fast-cooking method reflects Thailand's vibrant street food culture where it is often served over rice with a fried egg.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 7 minutes
TOTAL TIME: 12 minutes
SERVINGS: 1
DIFFICULTY: Easy

Ingredients

6 oz ground chicken
1 tablespoon avocado oil or coconut oil
2 cloves garlic, minced
1-2 Thai red chilies or 1/4 teaspoon red pepper flakes, finely chopped
2 tablespoons coconut aminos
1 teaspoon rice vinegar
1/4 teaspoon ground white pepper
1/2 cup loosely packed Thai basil or sweet basil leaves
Pinch of salt, to taste

Instructions

Gather and measure all ingredients near the stove for quick cooking; heat a heavy skillet or wok over high heat for 1 minute until very hot.
Add the oil to the hot skillet, followed immediately by the minced garlic and chopped chilies; stir-fry for 10-15 seconds until fragrant but not browned, being careful not to burn the garlic.
Add the ground chicken to the skillet, breaking it up with a spatula into small pieces; stir-fry on high heat for 3-4 minutes until the chicken is no longer pink and some edges begin to brown and caramelize slightly.
Pour in the coconut aminos, rice vinegar, and white pepper; continue stir-frying vigorously for 1-2 minutes until the liquid reduces and coats the chicken in a light glossy glaze, adding a pinch of salt if needed.
Turn off the heat, add the basil leaves, and toss quickly for 20-30 seconds until just wilted and aromatic; serve immediately while hot.

Tips

- Use the highest heat possible and keep ingredients moving constantly to achieve wok hei flavor without steaming the chicken.
- Do not add basil too early or it will lose its bright color and fragrance; always stir it in off the heat at the very end.
- For a milder version, substitute milder Fresno chilies or reduce the amount; ground turkey works equally well as a direct swap for chicken.

Nutrition

Calories: 320
Protein: 32g
Carbs: 6g
Fat: 18g