Thai Basil Chicken on Rice (Pad Kra Pao)

Thai basil chicken on rice, often called pad kra pao, pairs fragrant jasmine rice with quickly stir-fried chicken, garlic, chilies, and a savory-sweet sauce. It is a popular Thai-style meal with many household and regional variations; this version is designed for a home skillet and uses easy-to-find ingredients while keeping the fresh basil and punchy sauce central.

Ingredients

1½ cups (285 g) jasmine rice
1¾ cups (415 ml) water, for cooking the rice
1 tablespoon (15 ml) neutral oil, such as canola or peanut oil
1 pound (450 g) ground chicken
5 garlic cloves (about 15 g), finely chopped
2–4 Thai bird’s-eye chilies (about 2–8 g), thinly sliced; use fewer for a milder dish
2 small shallots (about 50 g), thinly sliced
1 tablespoon (15 ml) fish sauce
1 tablespoon (15 ml) light soy sauce
1 tablespoon (15 ml) oyster sauce
1 teaspoon (5 ml) dark soy sauce
1 teaspoon (4 g) granulated sugar
2 tablespoons (30 ml) water, for the stir-fry sauce
1½ cups (about 20 g) loosely packed fresh holy basil leaves, or Thai basil
1 lime (about 90 g), cut into wedges, for serving

Instructions

Rinse and start the rice. Put the jasmine rice in a bowl and rinse it under cool water, swirling with your fingers, until the water is less cloudy. Drain well and transfer it to a small saucepan with 1¾ cups (415 ml) water. Bring to a boil over medium-high heat. As soon as the water boils, cover the pan, turn the heat to low, and cook for 12 minutes. Keep the lid on; lifting it lets steam escape and can leave the grains unevenly cooked.
Prepare the aromatics and sauce while the rice cooks. Chop the garlic, slice the chilies and shallots, and measure the basil. In a small bowl, stir together the fish sauce, light soy sauce, oyster sauce, dark soy sauce, sugar, and 2 tablespoons (30 ml) water. Keep the chicken refrigerated until the pan is ready, and wash your hands and any surfaces that touch raw chicken.
Rest the rice. After 12 minutes, check that the water has been absorbed and the grains look tender. Turn off the heat and leave the covered pan undisturbed for 10 minutes. Then fluff the rice gently with a fork. This covered rest finishes steaming the grains without making them mushy.
Cook the chicken and aromatics. Heat the neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the ground chicken and spread it across the pan. Let it brown for about 2 minutes before breaking it into small pieces with a spatula. Add the shallots, garlic, and chilies, then stir-fry for 2–3 minutes, until the chicken is no longer pink and the aromatics smell fragrant. If the pan is crowded or the chicken releases a lot of liquid, keep the heat high and cook until most of the excess moisture evaporates.
Finish the stir-fry safely. Pour in the sauce and stir for 1–2 minutes, scraping up the browned bits and coating the chicken. Check the thickest pieces with a food thermometer: ground poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature. Stir in the basil and cook for about 30 seconds, just until the leaves wilt. Turn off the heat so the basil stays aromatic rather than losing its fresh flavor.
Serve while hot. Divide the rice among four bowls or plates and spoon the basil chicken over or beside it. Add lime wedges at the table so each person can adjust the brightness to taste. Serve promptly while the rice is fluffy and the stir-fry is hot.

Tips

Use the hottest burner you can manage safely. A hot, wide pan browns ground chicken instead of steaming it. If your skillet is small, cook the chicken in two batches and combine it with the aromatics and sauce afterward.
Adjust heat in stages. Thai bird’s-eye chilies can be very hot, and their heat varies. Begin with one or two, then offer sliced chilies or chili flakes at the table. Removing the seeds may reduce some of the heat, but it will not make the peppers completely mild.
Choose basil thoughtfully. Holy basil, also called bai kra pao, is the traditional choice and has a peppery, clove-like character. It can be hard to find outside Thai or Southeast Asian grocery stores. Thai basil is a practical substitute with a sweeter, anise-like note; Italian basil works in a pinch but makes the flavor less distinctly Thai.
Balance the sauce, don’t pour in extra salt automatically. Fish sauce, soy sauce, and oyster sauce all contribute salt. Taste the cooked chicken before adding anything else. If it tastes too intense, stir in a tablespoon of water; if it needs more savoriness, add a small splash of fish sauce.

Serving Suggestions

Serve the chicken with warm jasmine rice, which absorbs the sauce without competing with the basil. A simple side of sliced cucumber, crisp lettuce, or lightly dressed cabbage adds cool crunch and gives the meal contrast. Lime wedges are useful because a little acidity can brighten the savory sauce, especially if the chicken is rich or spicy. For a fuller Thai-inspired table, add a mild vegetable soup or a plate of steamed greens, keeping those sides lightly seasoned so they do not overwhelm the stir-fry.

For serving family-style, put the rice and chicken in separate bowls and let everyone build a plate. Keep extra chilies and lime nearby rather than making the whole pan very hot. The recipe is filling as written, but a larger appetite can be accommodated with an extra half cup of dry rice cooked separately.

Variations

Use another protein: Ground pork is a common alternative and cooks quickly; cook it to 160°F (71°C), the USDA FSIS safe minimum for ground meat. Ground turkey can replace the chicken, but it should reach 165°F (74°C). For either option, keep the same quantity and follow the same browning method.

Make it vegetarian: Replace the chicken with 14 ounces (400 g) firm tofu, drained and crumbled, or with about 12 ounces (340 g) chopped mushrooms. Use vegetarian mushroom sauce in place of oyster sauce and soy sauce in place of fish sauce. Tofu gives a mild, crumbly texture; mushrooms provide a deeper, more savory result. Brown either option well before adding the sauce.

Change the rice: Brown jasmine rice can be served with the stir-fry, but it generally needs more water and a longer cooking time than white jasmine rice. Follow the package directions for the rice itself, and start it before preparing the chicken so everything finishes hot together.

Make the sauce less sweet or less salty: The teaspoon of sugar rounds out the salty sauces, but you can reduce it to ½ teaspoon (2 g) if you prefer a more savory taste. For lower saltiness, use reduced-sodium soy sauce and add the fish sauce gradually. These changes alter the traditional salty-sweet balance, so taste before serving and adjust with lime rather than adding more sweetener by default.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store the chicken and rice in separate shallow, airtight containers when possible; separating them helps the rice keep a better texture and makes it easier to reheat each portion evenly. The cooked chicken and rice keep for 3–4 days in the refrigerator. If the room is very warm, do not leave the food out while waiting for it to cool completely; portion it into containers and refrigerate promptly.

For a single serving, sprinkle a teaspoon or two of water over the rice, cover it loosely, and microwave it until steaming hot, stirring or turning it partway through. Reheat the chicken separately in a skillet over medium heat with a small splash of water, or microwave it covered, stirring halfway through. Leftovers should reach 165°F (74°C) throughout when reheated; check with a food thermometer. Reheat only the portion you plan to eat, since repeated cooling and reheating can affect quality. Freeze portions in airtight freezer-safe containers for up to 2 months for best texture, then thaw in the refrigerator and reheat thoroughly. Fresh basil is most fragrant when freshly cooked, so the reheated dish will taste a little less bright than the original.

Frequently Asked Questions

Is pad kra pao the same as Thai basil chicken? Pad kra pao refers to a Thai stir-fry associated with holy basil, and chicken is one popular version. Recipes vary in the meat, chilies, sauce ratios, and whether the dish is served with rice or other accompaniments. This recipe uses ground chicken for a quick weeknight version; it is not presented as the sole or definitive version.

Can I use regular basil instead of holy basil? Yes. Thai basil is the closest convenient substitute for many home cooks, though its flavor is sweeter and more anise-like than holy basil. Italian sweet basil will still make a pleasant chicken-and-basil stir-fry, but it will taste less like the Thai dish. Add any substitute at the very end and cook only until it wilts.

How can I make this dish without a wok? Use the widest heavy skillet you have and preheat it well. A wok has sloped sides that make tossing easy, but a broad skillet provides enough contact with the hot surface to brown the chicken. Avoid filling a small pan too deeply; batches prevent the meat from releasing liquid and stewing.

Can I prepare any part ahead? You can measure the sauce, slice the shallots and chilies, and chop the garlic several hours ahead; keep them covered in the refrigerator. Wash and dry the basil, then refrigerate it loosely wrapped in a barely damp paper towel. For the best texture, cook the rice and stir-fry close to serving time, since rice firms as it cools and basil loses fragrance after cooking.

What can I use instead of fish sauce? Use the same amount of soy sauce for a simple substitute, or use a vegetarian fish-sauce alternative if you have one. Soy sauce keeps the seasoning savory but removes fish sauce’s distinctive fermented depth, and the finished dish will taste slightly different. If using a salty alternative, add it gradually and taste the sauce before serving.

Why is my chicken watery rather than browned? The pan may be too cool, too crowded, or holding excess liquid from the meat. Let the skillet heat until the oil shimmers, spread the chicken in a thin layer, and allow it to sit briefly before stirring. If liquid collects, continue cooking until it evaporates before adding the sauce; otherwise the chicken can simmer instead of browning.

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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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