Thai Basil Chicken on Rice (Pad Kra Pao)

Thai basil chicken on rice, often called pad kra pao gai, is a quick Thai-style stir-fry of minced chicken, garlic, chilies, savory sauces, and fragrant basil served over jasmine rice. It works because the chicken cooks quickly while the salty, lightly sweet sauce and peppery herbs make a bold topping for mild, fluffy rice; recipes vary in their chilies, sauces, and choice of basil.

Ingredients

1½ cups (290 g) uncooked jasmine rice
1¾ cups (415 ml) water, for cooking the rice
1 tablespoon (15 ml) neutral oil, such as canola or rice bran oil
4 garlic cloves (about 20 g), peeled and finely chopped
2 Thai bird’s-eye chilies (about 5 g), thinly sliced; use 1 for milder heat or more to taste
1 pound (450 g) ground chicken
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
¼ cup (60 ml) water, for the stir-fry
1½ packed cups (25 g) Thai holy basil leaves, picked from their stems
2 scallions (about 30 g), thinly sliced, for serving
1 lime (about 60 g), cut into wedges, for serving

Instructions

Rinse and cook the rice. Put the jasmine rice in a bowl, cover it with cool water, swirl it with your fingers, and drain. Repeat two or three times, until the water looks less cloudy. Transfer the rice to a small, heavy saucepan with 1¾ cups (415 ml) water. Bring it to a boil over medium-high heat, which usually takes about 2–3 minutes. Stir once, cover tightly, turn the heat to low, and simmer for 12 minutes. Keep the lid on so steam stays in the pan. Turn off the heat and leave the covered rice to rest for 10 minutes. Fluff gently with a fork just before serving.
Prepare the sauce and aromatics. While the rice cooks, stir together the fish sauce, oyster sauce, soy sauce, sugar, and ¼ cup (60 ml) water in a small bowl. Chop the garlic and slice the chilies. If you want less heat, split the chilies lengthwise and scrape out some or all of the seeds before slicing. Keep the basil leaves whole or tear any very large leaves in half; finely chopping them can make them bruise and lose their fresh aroma.
Start the stir-fry. Set a large skillet or wok over high heat and add the oil. When it shimmers, add the garlic and chilies. Stir for about 20–30 seconds, just until fragrant. Do not let the garlic turn dark brown, because burnt garlic can make the whole pan taste bitter. Add the ground chicken and break it into small pieces with a spatula. Cook for about 5–6 minutes, stirring and turning the chicken so it browns in places and cooks evenly.
Finish the chicken safely. Pour in the sauce mixture and stir to coat the chicken. Simmer for another 2–3 minutes, until the sauce lightly clings to the meat and the chicken is cooked through. Check the thickest clumps with a food thermometer: ground chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If the pan looks dry before the chicken is cooked, add a tablespoon of water and keep cooking; if it seems too wet, let it bubble for another minute.
Add the basil and serve. Turn off the heat, scatter the holy basil over the chicken, and toss just until the leaves wilt, about 20–30 seconds. Divide the rice among four bowls or plates and spoon the chicken mixture over it. Finish with scallions and lime wedges. Serve promptly while the rice is hot and the basil is still fragrant.

Tips

Use holy basil if you can find it. Thai holy basil, called bai krapao, has a peppery, clove-like aroma and is the traditional herb associated with pad kra pao. Thai basil is a practical substitute, but it is sweeter and more anise-like, so the finished dish will taste different. If neither is available, a mix of regular basil and a little mint can bring freshness, though it will not closely reproduce holy basil.
Adjust chilies gradually. Bird’s-eye chilies can vary a lot in heat. Start with one, taste the cooked chicken, and add sliced chili or chili flakes if you want more fire. Avoid rubbing your eyes after handling fresh chilies, and wash your hands and knife promptly.
Keep the pan hot, but do not overcrowd it. A wide skillet gives moisture room to evaporate, helping the chicken brown instead of steam. If doubling the recipe, cook the chicken in two batches and combine it with the sauce at the end; a crowded pan can make the meat watery.
Use the sauce as a starting point. Fish sauce and soy sauce brands differ in saltiness. Taste a small bite with rice before adding extra seasoning, since rice softens the salty, spicy flavor. For a gluten-free version, check that the oyster sauce is gluten-free and use tamari in place of regular soy sauce.

Serving Suggestions

Serve the chicken over freshly cooked jasmine rice, the mild, fragrant grain commonly paired with Thai stir-fries. Keep the rice separate until serving if you want each person to control the amount of sauce in their bowl. A lime wedge adds brightness at the table, while sliced scallions contribute a mild onion flavor and a little crunch.

For a fuller meal, add a simple side of sliced cucumber, lightly dressed greens, or steamed vegetables such as green beans, broccoli, or bok choy. These sides bring a cool or crisp contrast without competing with the basil and chili. If you would like a fried egg on top, cook it separately in a little oil until both the white and yolk are firm; egg dishes should reach 160°F (71°C) according to USDA FSIS guidance. Add the egg just before serving so its edges stay crisp.

Set out extra sliced chilies or a small dish of chili flakes for people who prefer more heat. Because the sauce is already savory, start any extra seasoning in small amounts. For a casual meal, place the rice, chicken, lime, and sides on the table separately and let everyone assemble a bowl.

Variations

Swap the protein. Ground pork, beef, or turkey can replace the chicken in the same quantity. Cook ground meat to 160°F (71°C), the USDA FSIS safe minimum for ground meat; ground turkey should reach 165°F (74°C) as poultry. For a meat-free option, use crumbled firm tofu or chopped mushrooms. Tofu will be milder and absorb the sauce, while mushrooms bring a deeper, earthy flavor. Cook either until hot and well coated, since the ground-chicken temperature guidance does not apply to those plant ingredients.

Make it less spicy. Leave out the bird’s-eye chilies or use only a small piece, and serve chili flakes separately. Garlic and basil still give the dish plenty of aroma, though the result will be gentler than a typical spicy version. For extra heat, add another sliced chili with the garlic, rather than pouring in a large amount of chili sauce that may also change the saltiness.

Use a different basil. Thai holy basil is worth seeking out at Thai or other Southeast Asian markets, but Thai basil is an accessible substitute. Regular sweet basil works in a pinch and makes the dish more herbal and less peppery. Add any substitute at the end, just as you would holy basil, because long cooking dulls its fragrance.

Change the rice or sauce ingredients. Long-grain white rice can stand in for jasmine rice, although its aroma is less floral; follow the package’s water ratio and cooking time. For a vegetarian sauce, replace fish sauce with a vegetarian mushroom-based seasoning sauce and use vegetarian oyster-style sauce. The flavor will be less fishy and typically a little different in salt and sweetness, so taste before adding more.

Storage and Reheating

Transfer leftover chicken and rice to separate shallow, airtight containers and refrigerate within 2 hours of cooking. Refrigerated cooked chicken and rice keep for 3–4 days. Separating them helps prevent the rice from soaking up all the sauce and makes it easier to reheat each portion evenly. Do not leave the food at room temperature overnight.

For the microwave, add a spoonful of water to the rice, cover it loosely, and heat until steaming, stirring halfway through. Reheat the chicken in a covered microwave-safe dish, stirring once or twice. On the stovetop, warm the chicken in a skillet with a splash of water and heat the rice separately with a few drops of water and a lid. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Reheat only the portion you plan to eat, since repeated cooling and reheating can affect both quality and safe handling.

For longer storage, freeze the chicken in a freezer-safe container for up to 2–3 months for best quality. Rice can also be frozen in individual portions, though it may be slightly softer after thawing. Thaw overnight in the refrigerator or reheat from frozen with a little water, and heat leftovers to 165°F (74°C). Basil loses its fresh texture after freezing, so add a few fresh leaves after reheating if you have them.

Frequently Asked Questions

What does pad kra pao mean?
Pad means stir-fried, and krapao refers to holy basil. The dish’s name points to its key herb, though cooks and menus may use different spellings, including pad kra pao and pad krapow. This version uses chicken and serves it over rice.

Can I use Thai basil instead of holy basil?
Yes. Thai basil is easier to find in many grocery stores and works well, but its sweet, anise-like character differs from holy basil’s peppery, clove-like flavor. Add it at the end so its aroma remains noticeable. The result is a useful variation rather than an exact flavor match.

How can I keep the chicken from turning watery?
Use a wide, hot skillet and avoid adding cold chicken in a thick, crowded pile. Break it into small pieces as it cooks, and let excess liquid bubble away before serving. If you are making more than four servings, brown the chicken in batches instead of increasing the amount in the pan all at once.

Is this recipe very spicy?
Two bird’s-eye chilies make a distinctly spicy dish, but pepper heat varies. Use one chili or remove its seeds for a milder version, or leave the chilies out and offer them separately. The dish should still taste savory and aromatic from the garlic, sauces, and basil.

Can I make the chicken ahead?
You can mix the sauce and chop the garlic and chilies several hours ahead, storing them covered in the refrigerator. The chicken itself is best cooked close to serving so the basil stays fragrant and the texture remains fresh. If you cook it ahead, refrigerate it promptly and reheat it to 165°F (74°C) before serving.

What can I use instead of fish sauce?
For a vegetarian option, use a vegetarian mushroom seasoning sauce or a little extra soy sauce, adjusting carefully because their salt levels differ. The dish will lose fish sauce’s distinctive savory depth, but garlic, chilies, basil, and oyster-style sauce still make a flavorful topping. Check labels if you need the meal to be vegetarian or gluten-free.

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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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