Thai basil chicken, often called pad kra pao, is a Thai stir-fry of minced chicken, garlic, chilies, and fragrant basil, usually served over rice. The dish is popular across Thailand, and home versions vary in their meat, heat, and sauce; this version keeps the cooking quick and the savory, peppery flavors in balance.
Ingredients
- 1 1/2 cups (300 g) jasmine rice
- 2 1/4 cups (530 ml) water, for cooking the rice
- 1 1/2 lb (680 g) ground chicken
- 5 garlic cloves (about 25 g), peeled and finely chopped
- 2–4 Thai bird’s-eye chilies (about 5–10 g), thinly sliced; use fewer for a milder dish
- 2 cups (40 g) loosely packed Thai holy basil leaves, stems removed
- 1 tbsp (15 ml) neutral cooking oil, such as canola or rice bran oil, for the chicken
- 3 tbsp (45 ml) neutral cooking oil, for frying the eggs
- 1 1/2 tbsp (22 ml) fish sauce
- 1 1/2 tbsp (22 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) water, for the stir-fry sauce
- 1 tsp (4 g) granulated sugar
- 4 large eggs (about 200 g without shells), for serving
Instructions
- Prepare the rice and ingredients. Rinse the jasmine rice in a bowl of cool water, swirling it with your fingers, then drain. Repeat until the water is less cloudy, usually two or three rinses. Put the rice and 2 1/4 cups (530 ml) water in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes, or follow the timing on your rice package if it differs. Turn off the heat and leave the pan covered for 5 minutes. While measuring and chopping the remaining ingredients, combine the fish sauce, oyster sauce, soy sauce, water, and sugar in a small bowl.
- Heat the wok and brown the chicken. Once the rice is covered and resting, set a wok or large, heavy skillet over high heat. Add 1 tablespoon (15 ml) neutral oil. When it is hot and shimmering, add the ground chicken. Spread it across the pan and leave it undisturbed for about 1 minute so it can brown, then break it into small pieces with a spatula. Stir-fry for 4–6 minutes, until no pink remains. Avoid crowding the pan; if your pan is small, cook the chicken in two batches and combine them afterward.
- Add the aromatics and sauce. Stir in the garlic and sliced chilies and cook for about 30 seconds, just until fragrant. Add the sauce mixture and toss well, scraping up any browned bits. Cook for another 1–2 minutes, until the sauce lightly coats the chicken rather than pooling at the bottom. Check the thickest pieces with a food thermometer: USDA FSIS recommends a safe minimum internal temperature of 165°F (74°C) for ground poultry.
- Wilt in the basil. Turn off the heat, add the holy basil, and toss until the leaves wilt from the residual heat, about 30–60 seconds. Taste a piece with a little sauce. Add a small splash of fish sauce if it needs more savory saltiness, or a pinch of sugar if the chilies or fish sauce seem especially sharp. Keep in mind that rice will soften the intensity when you serve it.
- Fry the eggs. While the chicken cooks, or immediately afterward if you prefer to use the same pan, heat the remaining 3 tablespoons (45 ml) oil in a skillet over medium-high heat. Crack in the eggs, leaving space between them. Fry until the whites are set and the edges are crisp, spooning hot oil over the tops as needed. For food safety, cook the egg portion to 160°F (71°C), checked with a food thermometer. If you do not want to measure an individual fried egg, cook it until both white and yolk are firm.
- Serve hot. Fluff the rice with a fork and divide it among four plates or shallow bowls. Spoon the basil chicken alongside or over the rice, and top each serving with a fried egg. Serve promptly, while the chicken is hot and the basil is still fragrant.
Tips
- Look for the right basil. Thai holy basil, called bai kra pao, has a peppery, clove-like aroma and is the traditional choice for this style of stir-fry. It can be hard to find outside Thai or Southeast Asian grocery stores. Thai basil is a practical substitute, but its anise-like fragrance makes the finished dish sweeter and less peppery. If neither is available, Italian basil will still make a pleasant stir-fry, though the flavor will be quite different.
- Adjust the heat thoughtfully. Bird’s-eye chilies vary in strength. Start with one or two if you are unsure, and add more only if you know your chilies are mild. For less heat, remove the seeds or use a mild red chili. Wear gloves when handling hot chilies, and wash your hands and cutting board afterward.
- Keep the pan hot, but do not scorch the garlic. A hot wok gives ground chicken browned edges and helps the sauce reduce quickly. Garlic needs only about 30 seconds before the sauce goes in; if it turns dark brown, it can taste bitter. Use a large skillet if you do not have a wok, and cook in batches rather than letting the chicken steam in an overcrowded pan.
- Mix the sauce before you start. The stir-fry moves quickly once the chicken is browned. Combining the fish sauce, oyster sauce, soy, water, and sugar ahead of time makes it easier to add everything at once and prevents you from leaving the garlic in the hot pan while measuring.
Serving Suggestions
Serve the chicken with jasmine rice, which is fragrant but mild enough to balance the salty sauce and assertive basil. For a classic-style plate, keep the chicken and rice side by side and add a fried egg on top. A crisp-edged egg with a soft yolk brings richness to the spicy, savory chicken; a firm yolk works just as well if that is your preference. If serving eggs, follow the food-safety guidance in the instructions.
Offer sliced cucumber, raw green beans, or a simple vegetable salad on the side for freshness and crunch. A small dish of fish sauce with sliced chilies and lime can be placed on the table for diners who want extra heat or salt, but taste the chicken before adding more because the sauce is already well seasoned. For a larger meal, pair it with a mild soup or a simply cooked vegetable rather than another heavily sauced dish. Keep garnishes uncomplicated so the basil remains the main aroma.
Variations
Use another protein. Ground pork is a common alternative and works with the same sauce quantities; cook it to 160°F (71°C), the USDA FSIS safe minimum for ground meat. Ground turkey can replace the chicken, but it should also reach 165°F (74°C). Finely chopped chicken thigh gives a slightly meatier texture than ground chicken; cut it into small, even pieces and cook until it reaches 165°F (74°C). Different proteins may release different amounts of fat, so drain excess fat before adding the sauce if needed.
Make it less spicy or more savory. Reduce or omit the chilies for a gentler version, while keeping the garlic and basil. For extra heat, add chilies gradually rather than doubling them at the start. If you do not eat fish, use a little more soy sauce in place of the fish sauce, understanding that the result will be less briny and complex. For a seafood-free version, check the oyster sauce label and choose a mushroom-based vegetarian stir-fry sauce; its sweetness and saltiness vary, so add it gradually and taste before serving.
Change the greens or serving base. If holy basil is unavailable, Thai basil is the closest easy-to-find substitute, though the flavor changes as noted above. You can also serve the chicken in lettuce cups for a lighter-feeling, rice-free presentation, but the salty sauce is strongest without rice to absorb it. For a heartier plate, add a side of stir-fried long beans or broccoli; cook those separately so they retain some texture and do not water down the chicken sauce.
Storage and Reheating
Refrigerate leftover chicken and rice within 2 hours of cooking, ideally in separate shallow, airtight containers so they cool promptly. They keep for 3–4 days in the refrigerator. Store fried eggs separately if you have leftovers; their texture is best when freshly cooked. Do not leave cooked rice at room temperature for an extended period, and discard food that has been left out longer than the two-hour limit.
For a single serving, reheat the chicken and rice in the microwave with a teaspoon or two of water, covered loosely, stirring the chicken and fluffing the rice partway through. On the stovetop, warm the chicken in a skillet with a splash of water and cover briefly; reheat the rice separately with a little water so it does not dry out. In either case, heat leftovers to 165°F (74°C), checked with a food thermometer. Reheat only the amount you plan to eat, since repeated cooling and warming can reduce quality.
To freeze, cool the chicken promptly and pack it in a freezer-safe container for up to 2 months for best quality. Rice can be frozen separately in meal-size portions. Thaw in the refrigerator, then reheat until the food reaches 165°F (74°C). Fresh basil loses its vivid texture after freezing, so the thawed chicken may taste good but look less bright; add a few fresh basil leaves after reheating if available.
Frequently Asked Questions
Is Thai basil chicken the same as pad kra pao?
Pad kra pao is the Thai name commonly used for this basil stir-fry, and the name refers to holy basil. English-language recipes sometimes use “Thai basil chicken” even when they use Thai basil rather than holy basil. Both are understandable home versions, but the basil varieties have noticeably different aromas.
Can I make this without a wok?
Yes. A large stainless-steel or cast-iron skillet works well. Preheat it thoroughly and cook the chicken in batches if it would otherwise cover the pan in a thick layer. A crowded, cooler pan releases moisture and steams the meat, making it harder to get browned bits and a concentrated sauce.
What can I use instead of oyster sauce?
A mushroom-based vegetarian stir-fry sauce is the most useful substitute if you avoid oyster products. Use the same amount to begin, then taste because brands vary in sweetness and saltiness. Hoisin sauce is another possible pantry substitute, but it is sweeter and thicker, so use less and loosen the sauce with water.
How do I make the dish less salty?
Use a low-sodium soy sauce, start with 1 tablespoon (15 ml) fish sauce rather than 1 1/2 tablespoons (22 ml), and taste before adding more. Do not remove all the seasoning at once: the rice is unsalted and balances the chicken. If the finished stir-fry is still too intense, serve it with extra plain rice.
Can I prepare anything ahead?
You can wash and dry the basil, chop the garlic and chilies, and mix the sauce several hours ahead; keep each in a covered container in the refrigerator. Ground chicken should remain refrigerated until you are ready to cook. For the best texture, cook the chicken close to serving time and add the basil at the very end rather than storing it in the sauce for hours.
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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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