Thai Recipes for Dinner: Basil Chicken and Rice

This Thai basil chicken dinner is a quick stir-fry of ground chicken, garlic, chilies, savory sauces, and fragrant basil, served with jasmine rice. It takes inspiration from pad kra pao, a Thai holy-basil stir-fry with many regional and household variations; Thai basil makes a practical substitute, though its flavor is sweeter and more anise-like.

Ingredients

1½ cups (285 g) jasmine rice
1¾ cups (415 ml) water, for cooking the rice
1 pound (450 g) ground chicken
1 tablespoon (15 ml) neutral oil, such as canola or rice bran oil
4 garlic cloves (about 12 g), finely chopped
⅓ cup (50 g) finely chopped shallot, about 2 medium shallots
2 Thai bird’s-eye chilies (about 4 g), thinly sliced; use 1 for milder heat
1 tablespoon (15 ml) fish sauce
1 tablespoon (15 ml) oyster sauce
2 teaspoons (10 ml) light soy sauce
1 teaspoon (4 g) granulated sugar
2 tablespoons (30 ml) water, for the stir-fry sauce
1½ cups (about 25 g) loosely packed Thai basil leaves, larger leaves torn
1 cucumber (about 200 g), sliced, for serving
1 lime (about 60 g), cut into wedges, for serving

Instructions

Prepare the ingredients. Rinse the rice under cool water, swishing it with your fingers until the water is less cloudy, then drain well. Chop the garlic and shallots, slice the chilies, and measure the fish sauce, oyster sauce, soy sauce, sugar, and sauce water into a small bowl. Keep the basil leaves separate so they can go into the pan at the end. This recipe moves quickly once the chicken hits the pan, so having the sauce ready makes it easier to avoid overcooking.
Cook the rice. Put the rinsed rice and 1¾ cups (415 ml) water in a medium saucepan with a close-fitting lid. Bring it to a boil over medium-high heat, then cover, turn the heat to low, and simmer gently for 12 minutes. Keep the lid on; lifting it releases steam and can leave the rice unevenly cooked. Remove the pan from the heat and leave it covered for 10 minutes while you make the chicken. Fluff the rice gently with a fork just before serving.
Mix the sauce. While the rice simmers, stir together the fish sauce, oyster sauce, light soy sauce, sugar, and 2 tablespoons (30 ml) water. The fish sauce brings salt and a fermented savory note, while the small amount of sugar rounds the sharper edges. Taste a drop if you like: it should taste strongly seasoned because it will be distributed through the chicken and served with plain rice.
Start the aromatics. Set a large skillet or wok over medium-high heat and add the oil. When the oil shimmers, add the garlic, shallot, and chilies. Stir for about 30 seconds, just until fragrant. Keep the ingredients moving and lower the heat if the garlic begins to brown; burnt garlic tastes bitter and can dominate the sauce.
Brown the chicken. Add the ground chicken and break it into small pieces with a wooden spoon or spatula. Spread it across the pan, then let it sit briefly between stirs so it browns instead of steaming. Cook for about 5 to 6 minutes, stirring and breaking up any larger clumps. Use a food thermometer in the thickest pieces: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If the chicken has not reached that temperature, keep cooking and check again.
Season the stir-fry. Pour in the prepared sauce and stir well, scraping up any browned bits from the pan. Cook for about 1 minute, until the sauce lightly coats the chicken and there is no watery pool at the bottom. If the pan looks dry before the chicken is fully cooked, add a tablespoon of water; if the finished mixture seems loose, let it bubble for another 30 seconds.
Add the basil and serve. Turn off the heat, add the Thai basil, and toss for 20 to 30 seconds, just until the leaves wilt and release their aroma. Divide the rice among four bowls or plates and spoon the chicken alongside or over it. Serve with cucumber slices and lime wedges so each person can add cool crunch and fresh acidity to taste.

Tips

Choose the basil with the flavor you want. Holy basil, called kra pao, is the traditional herb associated with pad kra pao and has a peppery, clove-like character. It can be difficult to find outside Thai or Southeast Asian grocery stores. Thai basil is a useful, widely available alternative, but its sweet, anise-like flavor makes the result different rather than identical. Add it off the heat to preserve its fragrance.
Control the chili heat. Bird’s-eye chilies vary in strength, and their seeds and inner ribs carry much of the heat. Start with one chili, or remove the seeds for a gentler result. For a less traditional but convenient option, use ½ teaspoon (about 1 g) crushed red pepper flakes; they bring heat without the fresh, fruity aroma of fresh chilies.
Make the pan hot, but do not crowd it. A wide skillet gives moisture room to evaporate and lets the chicken brown. If your pan is small, cook the chicken in two batches, then return it to the pan before adding the sauce. Crowding traps steam and can produce pale, wet chicken rather than a savory stir-fry.
Adjust salt with care. Fish sauce, oyster sauce, and soy sauce all contribute salt, and brands differ. Use the listed amounts the first time, then taste the cooked mixture before adding anything extra. If it tastes too salty, serve it with more unsalted rice or stir in a spoonful of water rather than adding sugar to disguise the saltiness.

Serving Suggestions

Serve this as a complete weeknight dinner with jasmine rice, sliced cucumber, and lime. The rice softens the intense, savory sauce; cucumber adds a cool, crisp contrast; and a squeeze of lime brightens the plate without changing the cooking process. Set extra lime wedges and sliced chilies on the table so diners can adjust their own portions. For a larger meal, add a simple vegetable side such as steamed broccoli, sautéed greens, or quickly blanched green beans. Keep the side lightly seasoned, because the chicken already has a concentrated fish-sauce and oyster-sauce flavor.

You can also make a dinner spread by serving the chicken, rice, cucumber, and herbs separately, letting everyone assemble a bowl. This is especially useful when diners have different spice preferences: put the chilies on the side, or hold back a portion of the chicken before adding them. If serving family-style, provide a serving spoon for the rice and a separate one for the chicken, and bring the pan to the table only if it can be handled safely. A little extra basil scattered over the finished dish looks appealing, but it is optional and should not replace the leaves stirred into the hot chicken.

Variations

Use ground pork or beef. Replace the ground chicken with 1 pound (450 g) ground pork or beef and keep the other amounts the same. Ground pork and beef should reach 160°F (71°C), the USDA FSIS safe minimum for ground meat, checked with a food thermometer. Pork gives the dish a richer taste; beef is more robust, so you may prefer to add the sauce gradually and taste as you go.

Make it with sliced chicken. Use 1 pound (450 g) boneless, skinless chicken thighs cut into small, even pieces instead of ground chicken. They take longer to cook, so stir-fry them until a thermometer reads 165°F (74°C), the USDA FSIS safe minimum for poultry. Smaller pieces cook more evenly and are easier to eat with rice. Avoid adding a large amount of chicken at once, since that can cool the pan and cause the meat to release liquid.

Try a vegetarian version. Substitute 14 ounces (400 g) firm tofu, patted dry and crumbled, or 12 ounces (340 g) plant-based ground meat. Replace the fish sauce with 1 tablespoon (15 ml) soy sauce and the oyster sauce with 1 tablespoon (15 ml) vegetarian mushroom stir-fry sauce. The flavor will be less fish-sauce-forward, but the combination still gives the dish a savory, balanced seasoning. Brown the tofu until its edges are lightly crisp before adding the sauce.

Add vegetables. Stir in 1 cup (100 g) thinly sliced green beans or 1 cup (100 g) sliced bell pepper after the garlic and shallot, cooking for 2 to 3 minutes before adding the chicken. The vegetables add color and texture and make the stir-fry less meat-heavy. Cut them small enough to cook quickly, and avoid adding a large quantity of watery vegetables, which can dilute the sauce.

Storage and Reheating

For food safety, refrigerate the chicken and rice within 2 hours of cooking. Divide them into shallow, covered containers so they cool promptly, and store the chicken separately from the rice if you want to control portions or keep the rice from absorbing the sauce. Both are best eaten within 3 to 4 days in the refrigerator. Do not leave cooked rice or chicken at room temperature for longer than 2 hours; if the room is hotter than 90°F (32°C), refrigerate within 1 hour.

Reheat only the portion you plan to eat. Warm the chicken in a covered skillet over medium-low heat with 1 or 2 teaspoons of water, stirring until hot throughout. Reheat rice with a splash of water in a covered pan or microwave-safe dish so it steams rather than dries out. Check leftovers with a food thermometer and heat them to 165°F (74°C). Frozen portions keep their quality best for about 2 to 3 months; thaw them in the refrigerator before reheating, or reheat from frozen with extra time and frequent stirring.

Frequently Asked Questions

Can I make Thai basil chicken without fish sauce?
Yes. Use an equal amount of soy sauce, or use a vegetarian fish-sauce alternative if one is available. Soy sauce tastes less briny and fermented, so the result will be somewhat different; taste the finished chicken before adding more because the soy sauce may also be quite salty.

Is Thai basil the same as holy basil?
No. Holy basil, or kra pao, has a sharper, peppery, clove-like flavor and is the herb traditionally named in pad kra pao. Thai basil is sweeter and more anise-like. Either can make a good stir-fry, but the aroma and final flavor will differ; Italian sweet basil is a less close substitute and is best used only if the other options are unavailable.

Can I prepare the sauce or chop the ingredients ahead?
Yes. Mix the sauce and chop the garlic and shallots up to a day ahead, then cover and refrigerate them separately. Keep whole basil leaves dry and refrigerated, and slice the chilies shortly before cooking if you want their aroma to remain fresh. Ground chicken should stay refrigerated until you are ready to cook it.

Why did my stir-fry turn watery?
A crowded or insufficiently hot pan is the most common reason: the chicken releases moisture faster than it can evaporate. Use a wide pan, brown the chicken in batches if necessary, and wait until the liquid has mostly cooked off before adding the sauce. If the finished mixture is still loose, simmer it briefly, stirring, until the sauce clings to the chicken.

Can I use a different rice?
Yes. Long-grain white rice works well, but follow the package’s water ratio and cooking time because varieties differ. Brown jasmine rice needs more water and substantially longer to cook, so start it before preparing the chicken and keep it covered while you finish the stir-fry. The chicken itself can also be served with rice noodles, though those should be prepared according to their package directions.

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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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