High-Protein Thai Basil Chicken

High-Protein Thai Basil Chicken

This high-protein Thai basil chicken keeps the core pad krapow profile: savory sauce, aromatic basil, and a crisp-edged fried egg over rice. It is fast enough for weeknights and structured for meal prep.

Why This Recipe Works

Using both light and dark soy sauce gives balanced salt and color, while fish sauce and oyster sauce add depth quickly. Chicken thighs stay tender under high heat, and basil is added at the end so the aroma stays bright.

How To Make It Smoothly

Cook rice first, then mix sauce before the stir-fry starts. Keep the wok hot so chicken browns instead of steams.

Add basil only at the end and serve immediately to preserve fragrance.

Storage and Variations

Store rice and chicken up to 3 days in airtight containers. Reheat gently and fry fresh eggs when serving.

Protein swaps: chicken breast, turkey mince, or tofu. Vegetable swaps: green beans, mushrooms, spinach, broccoli, courgette, onions, peas, frozen mixed veg, or tenderstem broccoli.

Serving & Goal Fit

One serving is one-third of the recipe (one bowl with egg).

Training day: add 50 g cooked rice or one piece of fruit.

Rest day: reduce carbs slightly by serving 50 g less cooked rice.

Protein swaps: chicken breast or tofu work with the same sauce profile.

Vegetable swaps: broccoli, green beans, spinach, peas, mushrooms, onions, courgette, frozen mixed veg, or tenderstem broccoli.

Extra Cooking Notes

Cook this dish over high heat and avoid crowding the pan so the chicken browns instead of steams. Add the basil at the end and toss briefly so it perfumes the sauce without losing its fresh character.