My family adores Thai food, especially the girls. Ever since our favorite local Thai restaurant closed down, I have been trying to master all our ‘must-haves’ at home.
After having made a dozen or so, I have to say that this basil chicken is my favorite recipe to make when I’m craving Thai food, but feeling lazy to cook. It really satisfies that urge. And here’s the best part- made in just 30 minutes in the Instant Pot pressure cooker, along with rice, this spicy and flavorful Thai basil chicken will be ready faster than your takeout delivery! I’ve also included instructions for an equally convenient stovetop version as well. This classic Thai stir-fry recipe is full of spectacular flavor, thanks to a sauce made mostly with traditional Asian ingredients. It’s spicy, savory, and umami all at once. Also known as gai pad krapow, it’s one of the most popular Thai à la cart dishes. It is so popular, that when survivors were rescued from the Tham Luang cave in 2018, several of them requested for their first meal to be pad krapow.
What is Thai basil?
Unlike sweet or Italian basil (or what you might have labeled just “basil” in your garden), Thai basil is bold, a little spicy, and smells anise-like. It’s much more commonly used in Asian foods than other varieties. Thai basil has sturdy leaves with a purple stem, making it ideal for cooking rather than just as seasoning afterward.
Family-Pleasing Stir Fry in 30 Minutes
Here’s why I love this recipe:
It delivers restaurant-quality flavors at home, with commonly used Asian ingredients that are available at your local supermarket. Made in just 30 minutes in the Instant Pot, it’s a quick, easy, and filling meal.With the help of two simple accessories, a tall trivet and a bowl for rice, you can make steamed Jasmine rice in the same pot as the chicken- now that’s a genius one-pot meal!
Ingredients - Notes & Substitutions
For the Stir-Fry:
White onion: You can substitute the onion with shallots for a sweeter, milder flavor.Thai chili: Also called bird’s eye chili, Thai chilis are small, red, and quite hot. They can be found at many grocery stores, but if you’d prefer a chili with less heat, use cayenne peppers or serrano chilis.Ground chicken: Store-bought ground chicken works great and is so convenient. Use white meat, dark, or mixed, whatever you like. Ground turkey makes for a great substitute if you cannot find chicken.Thai basil or holy basil: Thai basil is spicier and sturdier than Italian basil (the basil used in many European and American dishes). It may take a trip to a specialty grocery story to find some, or you can purchase it online. If unavailable, feel free to use an equal quantity of Italian basil.
For the sauce:
Soy sauce: If you wish to make this dish gluten free, you can substitute the soy sauce with tamari. However, ensure that the tamari does not contain any wheat for it to be truly gluten free.Fish sauce: It enhances the umami flavor of the soy sauce, so I recommend using it. But, if you dislike fish sauce or would prefer not to use it, substitute with soy sauce or tamari at a 1:1 ratio. Rice vinegar: Mild and slightly sweet, rice vinegar helps balance out the more salty, savory ingredients in the sauce. If unavailable, apple cider vinegar is a good substitute.Palm sugar: Palm sugar is made from the sap of palm trees and is minimally processed. Coconut sugar may be the most popular variety of palm sugar, but you can use any type. Brown sugar can be substituted as well.Sambal oelek: Sambal oelek is a spicy chili sauce made from hot peppers, spices, and usually vinegar. It shouldn’t be difficult to locate in your local grocery store, Sriracha has similar ingredients, but sweeter, and can be used as a substitute.
A note on Thai basil
If you are unable to locate Thai basil, you can use either holy basil or the more easily available varieties. While your finished dish will have a slightly different flavor, it will still be absolutely delicious!
Step by Step Instructions For Thai Basil Chicken
Here you’ll see how easy it is to get this delicious Thai meal on the table in 30 minutes:
In a mason jar, add all ingredients listed under ‘sauce’. Close the lid and shake well. Alternatively, add them to a bowl and whisk until combined. (pic 1)Preheat the Instant Pot on Saute mode, adjust to high. When hot, add oil, onions, Thai chili, garlic and red pepper, and saute for 2 minutes, until they soften. (pic 2)Add ground chicken and stir-fry, breaking it into smaller chunks using your spatula or wooden spoon. Cook for 4 to 5 minutes. (pic 3)Add the sauce and stir to combine. Add the remaining ¼ cup water and stir in basil leaves. Cancel saute. (pic 4)
If making rice, rinse 2-3 times until the water runs clear. Add to an oven-safe bowl that fits well in the pressure cooker. Add salt, water, and stir. Place a tall trivet in the pot with a 3-inch clearance from the bottom. (pic 5)Place the rice bowl on top of that. (pic 6)Close the lid and select pressure cook/Manual for 6 minutes on high pressure, sealing mode. After cooking time is done, wait 5 minutes for natural pressure release, then manually release the remaining pressure (quick release). Open the lid after the pin drops. (pic 7)Select saute to reduce the sauce. Simmer for 2 to 4 minutes until the sauce reaches your desired consistency. Cancel Saute. Stir in the reserved basil. (pic 8) Serve warm over steamed jasmine rice. Enjoy!
Accessories Needed for Pot-in-Pot Cooking
How To Store
In the fridge: Store Thai basil chicken in an airtight container up to 5 days.In the freezer: If you are making your chicken ahead of time, cook it without adding the vegetables and skip the rice. They will become too mushy in the fridge. Store the chicken in an airtight container in the freezer up to 3 months.
Stovetop Instructions
Simply follow steps 1 to 4 for preparing the sauce, sautéing aromatics and chicken. Now add water, bring the pot to a simmer, cover and cook for 10 minutes, or until the chicken cooks through. Simultaneously, cook Jasmine rice in another sauce pan. After 10 minutes, open the lid and simmer till the sauce thickens. Finish with basil and serve warm over steamed jasmine rice.
Recipe Tips & Notes
Use holy basil or thai basil for authentic taste. If unavailable, use regular basil.To skip fish sauce, add another tablespoon of soy sauce. This is a semi-dry dish, with just enough sauce to coat the chicken. If you would like a bit more sauce, add an additional ¼ cup water mixed with 1 tablespoon of corn flour. Add after pressure cooking, and stir until the mix integrates with the sauce and thickens a bit. While Sambal is not a traditional ingredient, it really intensifies the taste of the sauce. Reduce to 1 teaspoon to for a mild taste. Alternatively, add another teaspoon to make it spicier.
Common Questions for Basil Chicken
More Thai Recipes From My Kitchen
Mango Chicken Thai Curry: This Mango Chicken recipe is made with delicate pieces of chicken, mango and veggies swimming in a luxuriously creamy sauce of coconut milk and umami-packed red curry paste. Tom Yum Soup: An easy dump & start recipe for Tom yum Soup, a popular Thai flavored hot and sour soup. Thai Red Curry Soup: Hearty, healthy and creamy, this Thai Red Curry Soup is one of my go-to meals when I’m craving for something sweet and spicy. Red Curry Salmon Recipe: This incredibly easy and flavorful Thai curry is made with tender, flaky salmon and crunchy vegetables in a creamy sauce of coconut milk and umami-packed red curry paste. Green Curry Tofu: This delicious vegan curry that comes together in less than 30 minutes, and is completely customizable.Massaman Curry: Chicken and vegetables simmered in a coconut curry that is flavored with a classic nutty, creamy and aromatic spice paste.
📖 Recipe
