Thai minced chicken is a quick stir-fry of ground chicken, garlic, chiles, and fragrant basil tossed in a salty, lightly sweet sauce. It is inspired by pad kra pao, a Thai basil stir-fry that is commonly served with rice; home and regional versions vary in their herbs, heat, and seasonings. This version makes a satisfying weeknight meal with steamed jasmine rice and lets you adjust the chile and fish sauce to taste.
Ingredients
- 1 1/2 cups (285 g) jasmine rice
- 2 1/4 cups (530 ml) water, for cooking the rice
- 1 lb (450 g) ground chicken
- 1 tablespoon (15 ml) neutral oil, such as canola or rice bran oil
- 4 medium garlic cloves (about 12 g), finely chopped
- 2 to 4 Thai bird’s-eye chiles (about 4 to 8 g), thinly sliced; use fewer for a milder dish
- 1 medium shallot (about 50 g), finely chopped
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) oyster sauce
- 2 teaspoons (10 ml) light soy sauce
- 1 teaspoon (5 ml) dark soy sauce, optional, for deeper color
- 1 teaspoon (4 g) granulated sugar
- 2 tablespoons (30 ml) water, for the stir-fry sauce
- 1 packed cup (25 g) holy basil leaves, or Thai basil leaves if holy basil is unavailable
- 1 lime (about 60 g), cut into wedges, optional for serving
Instructions
- Rinse and cook the rice. Rinse the jasmine rice in a fine-mesh strainer until the water runs mostly clear, then drain well. Combine it with 2 1/4 cups (530 ml) water in a medium saucepan. Bring to a boil over medium-high heat, stir once, cover, and turn the heat to low. Simmer gently for 15 minutes without lifting the lid. Remove the pan from the heat and leave it covered for 10 minutes so the grains finish steaming. Fluff with a fork just before serving.
- Prepare the stir-fry ingredients. While the rice cooks, chop the garlic and shallot, slice the chiles, and pick the basil leaves from any tough stems. In a small bowl, stir together the fish sauce, oyster sauce, light soy sauce, dark soy sauce if using, sugar, and 2 tablespoons (30 ml) water. Keep the chicken refrigerated until you are ready to cook, and wash your hands and any surfaces that touched raw poultry.
- Soften the aromatics. Set a large skillet or wok over medium-high heat. Add the oil. When it shimmers, add the garlic, chiles, and shallot. Stir constantly for about 30 seconds, just until fragrant. Do not let the garlic brown; browned garlic can turn bitter before the chicken is cooked.
- Brown and cook the chicken. Add the ground chicken and spread it across the hot pan. Leave it undisturbed for about 1 minute to encourage browning, then break it into small pieces with a spatula. Stir-fry for 5 to 7 minutes, until no pink remains and the chicken is cooked through. Check the thickest pieces with a food thermometer: USDA FSIS recommends ground poultry reach a safe minimum internal temperature of 165°F (74°C).
- Season the chicken. Pour the sauce mixture around the pan and stir to coat the chicken. Let it bubble for 1 to 2 minutes, stirring often, until the sauce lightly clings to the meat rather than pooling heavily. Taste a small bite. Add a little more fish sauce for saltiness or a splash of water if the pan seems dry; the sauce should be savory and balanced, not syrupy.
- Finish with basil and serve. Turn off the heat, add the basil leaves, and toss for 15 to 30 seconds, just until they wilt and release their aroma. Spoon the chicken over the steamed rice. Offer lime wedges at the table if you like a fresh, tart contrast.
Tips
- Choose the basil you can find. Holy basil, also called bai krapow, has a peppery, slightly clove-like character and is the traditional herb associated with pad kra pao. It can be hard to find outside Thai or Southeast Asian markets. Thai basil is a practical substitute with a sweeter, anise-like aroma; ordinary Italian basil works in a pinch but makes the flavor less distinctly Thai. Add whichever basil you use at the end so its fragrance stays fresh.
- Control the heat thoughtfully. Bird’s-eye chiles vary in strength, so start with one or two if you are unsure. For less heat, remove the seeds and inner ribs, or use a milder red chile. For more heat, add another sliced chile or serve chile flakes separately. Avoid rubbing your eyes after handling hot chiles, and wash your hands and knife promptly.
- Use a hot, roomy pan. A crowded or insufficiently heated pan makes the chicken release liquid and steam instead of browning. If your skillet is small, cook the chicken in two batches, then return it to the pan to add the sauce. Break the meat into small pieces, but leave it alone briefly at first so it can take on some color.
- Balance the sauce at the end. Fish sauce, oyster sauce, and soy sauce all contribute salt, and brands differ. Measure the initial amounts, taste once the sauce has reduced, and adjust in small increments. If you need a gluten-free version, use tamari labeled gluten-free and a gluten-free oyster-style mushroom sauce; these swaps may make the sauce a little less complex or sweet.
Serving Suggestions
Serve the chicken hot over jasmine rice, which soaks up the savory sauce without competing with the basil. A bowl of rice per person is a useful starting point, but you can offer extra rice for anyone who prefers a milder bite. Lime wedges are optional; a squeeze brings acidity that brightens the rich, salty flavors.
For a fuller meal, add a simple side of sliced cucumber, lightly steamed green beans, or a crisp salad with a mild dressing. Keep the sides lightly seasoned so they do not clash with the stir-fry. In Thailand, pad kra pao is often served with rice and a fried egg, but this recipe does not include one; if you add eggs, cook them separately and follow safe handling guidance for eggs.
Variations
Make it milder: Use one chile, remove its seeds, and put extra chile or chile flakes on the table. The garlic, basil, and savory sauce still give the dish plenty of character without a high level of heat.
Try another ground meat: Ground turkey can replace the chicken in the same amount and cooks by the same method; check poultry for 165°F (74°C). Ground pork or beef also works, but the flavor and richness will change. For ground beef or pork, the USDA FSIS safe minimum is 160°F (71°C).
Add vegetables: Stir in 1 cup (about 100 g) of finely chopped green beans or sliced bell pepper after the aromatics soften. Cook until the vegetables are crisp-tender, then add the chicken. This adds texture and may require a minute or two more in the pan, so check that the chicken still reaches its safe temperature.
Adjust the savory elements: If you cannot use fish sauce, replace it with an equal amount of soy sauce or tamari, recognizing that the result will be less briny and less characteristically Thai. For a vegetarian variation, use crumbled firm tofu and a vegetarian oyster-style mushroom sauce instead of chicken and oyster sauce; cook the tofu until hot and lightly browned.
Storage and Reheating
Refrigerate leftover chicken and rice within 2 hours of cooking, ideally in separate shallow, airtight containers so they cool promptly. The cooked chicken keeps for 3 to 4 days in the refrigerator. For best texture, store fresh basil separately if you have not yet stirred it into the whole batch, and add it just before serving.
Reheat only the portion you plan to eat. Warm the chicken in a skillet over medium heat with a tablespoon or two of water, stirring until steaming hot; microwave it in a covered, microwave-safe dish, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Reheat rice until steaming throughout as well. You can freeze the cooked chicken for up to 2 months for better quality; thaw it in the refrigerator and reheat to 165°F (74°C). Rice can also be frozen separately, though its texture may be softer after thawing.
Frequently Asked Questions
Is Thai minced chicken the same as pad kra pao?
It is a home-style version inspired by pad kra pao, a Thai stir-fry named for holy basil. Recipes vary: some use different meats, chile levels, or combinations of fish sauce, soy sauce, and oyster sauce. If you have holy basil, use it for the closest connection to that flavor; Thai basil is an accessible substitute, not an identical herb.
Can I make this recipe without a wok?
Yes. A large, heavy skillet works well, especially one with enough surface area to keep the chicken from piling up. Heat it thoroughly before adding the oil and cook in batches if needed. A wok is useful for fast tossing, but it is not required for a good result.
How can I tell when ground chicken is done?
Color alone is not a dependable safety check, particularly when chicken is broken into small pieces and coated in sauce. Insert a food thermometer into a thick cluster of chicken and confirm it reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. If it has not reached that temperature, continue cooking and check again.
Can I prepare the ingredients ahead of time?
Yes. Chop the garlic and shallot, mix the measured sauce, and wash and dry the basil several hours ahead; keep them covered in the refrigerator. Keep raw chicken sealed and separate from ready-to-eat ingredients. For the best aroma and texture, cook the stir-fry shortly before serving rather than cooking it far in advance.
What can I use instead of fish sauce?
Use an equal amount of soy sauce or tamari for a convenient substitute, or choose a vegetarian fish-sauce alternative if available. Soy sauce will provide salt and savoriness but not fish sauce’s distinctive briny depth, so taste the finished sauce before adding any extra. Check labels if you are avoiding gluten or specific allergens.
Related
- Pad Thai: A Traditional Thai Favorite in Koh Samui
- Thai Recipes: Fresh Chicken Larb with Lime
- Pad Thai with Garlic, Tamarind Puree, and Palm Sugar
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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