I recently caught up with Abigayle Oakley before she headed out on tour. We chatted about music and food, which inspired me to make a Thai basil chicken dish. Check out the recipe below!

Abigayle Oakley was raised in a musical household in Las Vegas by her singer mother and bassist father. From a young age, music was a natural part of her life, just like family dinners. She and her brother were always singing around the house. Today, she remains close with her family, even doing weekly voice lessons with her mom over Zoom while living in Nashville, where she also teaches part-time. She started writing songs at 16, influenced by artists like Ed Sheeran and Sara Bareilles, and realized she could turn songwriting into a career, something that once felt out of reach. Though she once imagined becoming a lawyer or veterinarian, she never stopped pursuing music. At 18, she moved to Nashville to study songwriting and music business at Belmont University, marking the start of her professional music journey.

 

 

Abigayle draws inspiration from artists like Ed Sheeran, Sara Bareilles, Joni Mitchell, and Madison Cunningham, especially loving how Cunningham channels Joni Mitchell’s influence. On the indie side, she’s into bands like Big Thief, Faye Webster, and Andy Shauf. When it comes to genre, she describes her sound as “existential indie folk.” She thrives in Nashville’s storytelling-driven music scene, where lyrics matter from beginning to end, like reading a meaningful text. She blends thoughtful writing with rich production, incorporating synths, guitar pedals, and layered indie sounds. At heart, though, she’s rooted in folk, often performing on acoustic guitar. That blend defines Abigail’s vibe: introspective, story-driven indie folk. You can hear it clearly in songs like Dandelion, where the lyrics unfold like poetry, telling a full narrative rather than just relying on catchy lines.

 

 

So what’s next for Abigayle Oakley? She just kicked off her Northeast tour in Springfield, New York on March 29th, with several more dates lined up. You can RSVP and find out where to catch her live by clicking on the image below! 

Looking ahead, Abigayle has a new EP currently in the mixing stage, with plans to begin releasing singles by late summer 2025. The full project is expected to drop in spring 2026. While she’s still finalizing the title, fans can definitely expect new music on the horizon. At the heart of Abigayle’s artistry is her desire to connect. Whether you’re at her show or listening alone, she wants her music to create a sense of unity in the often awkward, deeply human experience. That theme comes through in songs like Press 3, a thoughtful track styled like a phone survey reflecting on life after death. For Abigayle, it’s all about continuing to release warm, meaningful music while building a sustainable life as an independent artist—mentally, financially, and creatively. She’s incredibly grateful to be writing, recording, and touring, and she’s excited to keep growing and reaching more people on a larger scale. Be sure to catch her on tour and stay tuned for all the music to come. 

Follow Abigayle Oakley on Instagram 

When it comes to food, Abigayle is pretty adventurous and enjoys just about everything, except for walnuts and pecans, which she’s mildly allergic to. When asked about a nostalgic dish, Thai Basil Chicken came to mind immediately. It’s a staple in her family, something they made at home often or ordered from their favorite Thai spot in Las Vegas, Nittaya’s Secret Kitchen. That restaurant was the go-to for every celebration in her family, from birthdays, graduations, and school dances. If you ever get the chance to visit, she says it’s a must-try. 

Daily, Abigayle is a self-proclaimed sandwich girl. She eats one almost every day and loves a classic combo: turkey, cheese, tomato, and lettuce, a simple, satisfying go-to meal. She’s also a big snacker. While we were chatting, she was nibbling on some banana bread she had just baked. Her sweet tooth is no joke with a soft spot for anything with dark chocolate, banana, warm gooey chocolate chip cookies, and carrot cake. Her boyfriend jokingly calls her “the hummingbird” because after eating sugar, she gets a burst of energy and floats around before crashing. One of her recent obsessions is a place called Vega Shawarma in Nashville,  which serves Middle Eastern street food and an incredible pistachio baklava that she can’t stop recommending. 

With all this in mind and inspired by her love for Thai basil chicken, I decided to try making it myself. This sweet and spicy dish is cozy, flavorful, and the perfect tribute to Abigayle. Thai Basil Chicken, also known as Pad Krapow Gai, is a beloved Thai street food dish known for its bold, savory, and slightly spicy flavor. It features ground chicken stir-fried with garlic, chili peppers, and a generous handful of Thai holy basil, which gives the dish its signature aroma and peppery, slightly minty flavor. The sauce is typically a mix of soy sauce, oyster sauce, fish sauce, and a touch of sugar, creating a balance of salty, sweet, and umami notes. I substituted sugar for honey in this recipe and served it alongside warm Jasmine rice. Check out the recipe below! 

 

Thai Basil Chicken (Pad Krapow Gai) Recipe

Ingredients

  • 3 tablespoons vegetable oil
  • 1/2 medium onion, diced
  • 4  Thai chiles, also known as “Bird’s Eye” chiles, thinly sliced
  • 3 shallots, thinly sliced
  • 5 cloves garlic, minced
  • 1 pound chicken thighs
  • 2 teaspoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1/3 cup low-sodium chicken bone broth
  • 1 cup Thai basil leaves (stems removed)
  • steamed Jasmine rice (to serve)

Directions

  1. Using the pulse setting on a food processor, grind the chicken thighs until they reach the desired ground texture. Also, be sure to pulse slowly to avoid over-processing.
  2. In a skillet or wok of choice, set at high heat, add the vegetable oil, Thai chiles, onion, shallots, and garlic, and cook for 2 minutes while stirring continuously.
  3. Stir in the ground chicken and cook for 2 minutes.
  4. Add the honey, soy sauce, and fish sauce. Stir-fry for one minute and add the chicken broth.
  5. Stir in the basil and cook until the basil is wilted. Serve immediately with steamed Jasmine rice. Enjoy!