Thai basil chicken rice is a Thai-inspired plate of savory, lightly spicy minced chicken served over fragrant jasmine rice. Known as pad kra pao when made with holy basil, it has many regional and household variations, and this version balances its punchy sauce with crisp green beans and fresh basil.

Ingredients

2 cups (370 g) jasmine rice
2½ cups (600 ml) water for the rice
1 tablespoon (15 ml) neutral cooking oil, such as canola or rice bran oil
4 cloves garlic (about 12 g), finely chopped
2 Thai bird’s-eye chilies, thinly sliced; use 1 for milder heat
½ cup (60 g) finely chopped shallot, from about 1 large shallot
1 pound (454 g) ground chicken
1 cup (100 g) green beans, trimmed and cut into ½-inch (1 cm) pieces
1½ tablespoons (22 ml) fish sauce
1½ tablespoons (22 ml) oyster sauce
1 tablespoon (15 ml) light soy sauce
2 tablespoons (30 ml) water for the sauce
1 teaspoon (4 g) granulated sugar
1 packed cup (about 20 g) Thai holy basil leaves, or Thai basil leaves
4 lime wedges (about 1 lime), for serving
¼ teaspoon (1 g) fine salt, optional, for adjusting the chicken after tasting

Instructions

Rinse the rice. Put the jasmine rice in a bowl, cover with cool water, and swish it with your fingers. Drain and repeat two or three times, until the water is less cloudy. Transfer the rice to a medium saucepan with 2½ cups (600 ml) fresh water. Rinsing removes loose surface starch, helping the cooked grains stay separate rather than turning gummy.
Cook and rest the rice. Bring the rice and water to a boil over medium-high heat. Stir once, cover tightly, and turn the heat to low. Simmer for 15 minutes without lifting the lid. Remove the pan from the heat and let it stand, still covered, for 10 minutes. This covered rest finishes steaming the grains. Fluff gently with a fork just before serving.
Prepare the stir-fry sauce. While the rice cooks, stir together the fish sauce, oyster sauce, soy sauce, 2 tablespoons (30 ml) water, and sugar in a small bowl. Taste a tiny dab if you like: the mixture should be salty, savory, and just faintly sweet. The finished chicken will taste more rounded once it meets the rice and basil.
Get the stir-fry ingredients ready. Chop the garlic and shallot, slice the chilies, and cut the beans before heating the pan. Keep the chicken, sauce, and basil within reach. A stir-fry moves quickly once the pan is hot, so having everything ready helps the garlic brown lightly without burning and makes it easier to cook the chicken evenly.
Soften the aromatics. Heat the oil in a large skillet or wok over medium-high heat. Add the garlic, chilies, and shallot and stir for about 30 seconds, just until fragrant. Keep them moving and lower the heat if the garlic starts to darken; burnt garlic can make the entire sauce taste bitter. If you prefer a gentler dish, use one chili or remove its seeds.
Brown the chicken and cook the beans. Add the ground chicken and break it into small pieces with a wooden spoon or spatula. Cook for about 4 minutes, stirring and turning the meat so it loses its raw appearance and browns in spots. Add the green beans and cook for another 2 minutes. Check the thickest pieces with a food thermometer; USDA FSIS says ground poultry must reach a safe minimum internal temperature of 165°F (74°C).
Season the chicken. Pour in the sauce and stir to coat the chicken and beans. Let it bubble for about 1 minute, stirring, until the sauce lightly clings to the meat rather than pooling heavily in the pan. Taste a small bite and add the optional salt only if needed; fish sauce and the other sauces already contribute considerable salt. If the pan looks dry, stir in 1 tablespoon (15 ml) water.
Finish with basil and serve. Turn off the heat, add the basil leaves, and toss until they wilt, about 20 to 30 seconds. Spoon the chicken beside or over the fluffed rice, divide the lime wedges among the plates, and serve promptly. The basil is added at the end so its aroma stays vivid instead of cooking away during the longer browning step.

Tips

Choose basil with the flavor you want. Thai holy basil, called kra pao, has a peppery, clove-like aroma and is the traditional choice for pad kra pao. It can be difficult to find outside Thai or Southeast Asian grocery stores. Thai basil is a practical substitute; it is sweeter and has a more pronounced anise note, so the dish will be fragrant but not quite as peppery. Italian sweet basil works in a pinch, though it gives a softer, less distinctive flavor.

Control the heat before it hits the pan. Bird’s-eye chilies vary in size and intensity, so start with one if you are unsure. Slicing the chilies exposes more seeds and inner membrane, where much of the heat is concentrated; removing those parts makes the result milder. You can also leave the chilies whole and gently crush them in the pan, then remove them before serving for a subtler chili aroma.

Use a broad, hot pan and avoid crowding. A roomy skillet gives moisture a chance to evaporate while the chicken browns. If you double the recipe, cook the chicken in two batches rather than packing all of it into a small pan. Crowding traps steam and can leave the meat pale and watery. Use a sturdy spatula to break the chicken into small pieces, but let it sit briefly between turns so some edges can brown.

Keep the sauce balanced. Fish sauce is salty and savory, oyster sauce is rich and slightly sweet, and soy sauce adds a familiar salty depth. Brands differ, so taste the sauce before adding it and adjust at the end rather than salting automatically. If the final chicken tastes too intense, serve it with extra plain rice and a squeeze of lime; lime brightens the flavors but does not remove salt.

Serving Suggestions

Serve each portion with a generous mound of jasmine rice and enough basil chicken to season every bite. A lime wedge is useful because a small squeeze can lift the savory sauce and cut through its richness. For a fuller meal, add a simple cucumber salad dressed with rice vinegar, a little sugar, and a pinch of salt, or serve sliced cucumber and tomato on the side. These cool, crisp additions contrast with the warm, spicy chicken without competing with its basil aroma.

If you are setting out a family-style meal, keep the chicken and rice in separate serving bowls so people can choose their preferred ratio. Offer extra sliced chilies, lime wedges, and a small bowl of fish sauce at the table for guests who want more heat or savory flavor. A light vegetable soup or quickly steamed greens also fit well. The chicken is strongly seasoned by design, so avoid pairing it with several other salty sauces.

Variations

Make it less spicy: Use one chili, remove its seeds, or omit it entirely. The garlic, shallot, fish sauce, and basil still make a flavorful dish. For a milder plate that still has a little warmth, use one thinly sliced chili and serve extra chili separately so each person can adjust their own portion.

Swap the protein: Ground pork or beef can replace the chicken in the same amount, but the safe cooking temperature changes. Cook ground beef or pork to 160°F (71°C), checked with a food thermometer. Ground turkey is poultry, so cook it to 165°F (74°C). Finely chopped firm tofu is another option; brown it in the oil first, then add the aromatics and sauce. Tofu will absorb the seasoning differently and will not have the same juicy texture as ground meat.

Add more vegetables: Finely diced red bell pepper, sliced mushrooms, or extra green beans can be added with the beans. Keep the total extra vegetables to about 1 cup (150 g) for this amount of chicken so the pan does not become crowded or watery. Bell pepper adds sweetness, while mushrooms add a deeper savory note. If the vegetables release liquid, let it cook off briefly before pouring in the sauce.

Try a different rice: Jasmine rice is a classic fragrant pairing, but plain long-grain rice also works. Brown jasmine rice takes longer and needs more water than the white rice listed here, so follow the package directions rather than using this recipe’s rice timing. For a lower-effort serving, cook rice in a rice cooker according to its instructions while you make the chicken on the stove.

Storage and Reheating

For food safety, refrigerate the chicken and rice within 2 hours of cooking, storing them in shallow, covered containers so they cool promptly. Keep the chicken separate from the rice if possible; that makes it easier to reheat each portion evenly and helps the rice retain its texture. Properly refrigerated leftovers keep for 3 to 4 days. Do not leave the finished meal at room temperature for longer than 2 hours, or 1 hour if the room is above 90°F (32°C).

Reheat only the amount you plan to eat. Warm the chicken in a covered skillet over medium-low heat with a spoonful of water, stirring occasionally, until steaming throughout. Reheat rice with a teaspoon or two of water per serving, covered in a microwave-safe dish, stirring partway through. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. You can freeze the cooked chicken and rice in separate airtight containers for up to 2 months for best texture. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the basil aroma will be softer after freezing.

Frequently Asked Questions

Is this the same dish as pad kra pao? It is a home-style version of pad kra pao gai, or chicken with holy basil, served with rice. Traditional versions often use holy basil and may include different proteins, chilies, sauces, or a fried egg. Recipes vary between cooks and regions, and this version uses Thai basil as an accessible alternative if holy basil is unavailable.

Can I make the chicken ahead? Yes. Cook the chicken through, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. For the freshest basil aroma, you can leave the basil out when cooking ahead and stir fresh leaves into the reheated chicken just before serving. Reheat leftovers to 165°F (74°C), measured in the center, and cook fresh rice or reheat the stored rice separately.

Why is my stir-fry watery? Ground chicken and vegetables can release moisture, especially if the pan is crowded or not hot enough. Use a wide skillet, cook in batches if needed, and allow excess liquid to evaporate before adding the sauce. Cut the beans into small pieces so they cook quickly, but avoid adding extra vegetables beyond what the pan can handle. The sauce should coat the chicken lightly rather than sit in a puddle.

Can I use regular basil instead of Thai basil? Yes. Thai holy basil is the traditional herb, and Thai basil is the closest widely available substitute, though its flavor is sweeter and more anise-like. If neither is available, use fresh Italian basil. Add it at the very end and expect a gentler, less peppery result. Dried basil is not a good replacement here because it lacks the fresh aroma and texture that define the dish.

How can I make the rice less sticky? Rinse it several times before cooking to remove excess surface starch, measure the water accurately, and avoid stirring after the rice begins to simmer. Keep the lid closed while it cooks, then let it rest covered off the heat for 10 minutes. Fluff gently with a fork rather than vigorously mixing it. Different rice brands and pans can vary slightly, so if the grains are still firm, add a tablespoon of water and steam them covered for a few more minutes.

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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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Rice Up Thai Cuisine Menu: Thai Basil Chicken with Rice