Thai-Inspired Basil Chicken Stir-Fry With Jasmine Rice

Thai-inspired basil chicken stir-fry is a savory, lightly sweet skillet meal served over fragrant jasmine rice, with garlic, chiles, and fresh basil at its center. It draws on Thai stir-fry flavors, including those of pad kra pao, but this flexible home version uses easy-to-find ingredients; Thai recipes and family versions vary, so it is not presented as the one definitive way to make the dish. The fast-cooking chicken and punchy sauce make a satisfying dinner without a long list of steps.

Ingredients

1½ cups (280 g) jasmine rice
2¼ cups (530 ml) water, for the rice
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
1 pound (450 g) ground chicken
1 medium red bell pepper, thinly sliced (about 150 g)
½ cup (75 g) thinly sliced shallot, or ½ small red onion
4 garlic cloves, finely chopped (about 12 g)
1–2 Thai bird’s-eye chiles, thinly sliced (about 2–4 g), or to taste
2 tablespoons (30 ml) oyster sauce
1 tablespoon (15 ml) fish sauce
1 tablespoon (15 ml) low-sodium soy sauce
2 teaspoons (8 g) packed light brown sugar
2 tablespoons (30 ml) water, for the stir-fry sauce
1 packed cup (25 g) Thai basil leaves, loosely torn if large
1 lime, cut into wedges (about 60 g), for serving
¼ cup (10 g) chopped cilantro, optional

Instructions

Rinse and cook the rice. Put the jasmine rice in a fine-mesh strainer and rinse under cool water, stirring with your fingers, until the runoff is mostly clear. Drain well, then combine the rice and 2¼ cups (530 ml) water in a medium saucepan. Bring to a boil over medium-high heat, which usually takes about 5 minutes. Cover, reduce the heat to low, and simmer for 15 minutes without lifting the lid. Turn off the heat and leave the covered pan to rest for 5 minutes. Fluff with a fork and keep covered while you cook the chicken.
Prepare the sauce. While the rice cooks, stir together the oyster sauce, fish sauce, soy sauce, brown sugar, and 2 tablespoons (30 ml) water in a small bowl. Mix until the sugar is mostly dissolved. Taste a tiny drop if you like: it should be savory and slightly sweet, with enough liquid to coat the chicken. The sauce is intentionally concentrated because the chicken and vegetables release a little moisture in the pan.
Set up the aromatics. Slice the pepper and shallot, chop the garlic, and slice the chiles. Keep the garlic and chiles together, but set the pepper and shallot nearby. This quick stir-fry moves rapidly once the pan is hot, so having everything cut and within reach helps prevent the garlic from burning. If you are sensitive to chile heat, remove the seeds and pale inner ribs before slicing, or start with one small chile.
Brown the chicken. Heat the oil in a large skillet or wok over medium-high heat until it shimmers. Add the ground chicken and spread it into an even layer. Leave it undisturbed for about 1 minute so the bottom can brown, then break it into small pieces with a wooden spoon or spatula. Cook for another 2–3 minutes, stirring occasionally, until most of the pink has disappeared. Ground chicken must reach 165°F (74°C); check the thickest part with a food thermometer, following the USDA FSIS safe minimum temperature.
Cook the vegetables and aromatics. Add the shallot and bell pepper to the skillet. Stir-fry for about 2 minutes, until the shallot begins to soften but the pepper still has some bite. Add the garlic and chile and stir constantly for about 30 seconds, just until fragrant. Do not let the garlic turn dark brown, since scorched garlic can make the sauce taste bitter.
Season the stir-fry. Pour the sauce into the skillet and toss it through the chicken and vegetables. Let it bubble for 1–2 minutes, stirring so the sauce coats the mixture evenly. If the skillet looks dry before the chicken is fully coated, add water 1 tablespoon (15 ml) at a time. If there is a lot of liquid, let it bubble briefly; the finished mixture should be glossy, not soupy.
Finish with basil. Turn off the heat and fold in the Thai basil. Stir just until the leaves wilt, about 20–30 seconds. Adding basil at the end preserves its aroma and keeps the leaves from becoming dark and limp. Taste a small bite with rice before adding more fish sauce or chile; the rice softens the sauce’s salty and spicy edges.
Serve. Spoon the rice into four bowls and divide the basil chicken over the top. Add lime wedges and, if using, cilantro. Serve while hot, with any extra sauce from the pan spooned over the rice.

Tips

Choose the basil you can find. Thai basil has a slightly anise-like aroma and holds up well in a hot dish. Holy basil, sometimes sold as krapao, is more peppery and is a traditional choice for some versions of pad kra pao. If neither is available, regular Italian basil works; its flavor is softer and sweeter, so the finished stir-fry will taste less distinctly Thai-inspired. Add it off the heat, just as you would Thai basil.
Adjust the chile with care. Thai bird’s-eye chiles can be quite hot, and their heat varies. Begin with one chile for a gentler dish, then offer sliced chile or chile flakes at the table. Wash your hands after handling fresh chiles and avoid touching your eyes. For a mild version, leave them out rather than replacing them with a large amount of a hotter pepper.
Keep the pan hot, but work in batches if needed. A crowded pan releases steam and can make ground chicken pale and watery instead of browned. Use a wide skillet, or brown the chicken in two batches if your pan is small; transfer the first batch to a plate while you cook the second, then return it before adding the vegetables and sauce.
Balance the sauce at the end. Fish sauce, soy sauce, and oyster sauce all bring salt, and brands differ. Cook the recipe as written before adjusting. If it tastes too salty, serve with extra plain rice and a squeeze of lime; if it tastes flat, add a small splash of lime juice or fish sauce rather than pouring in extra sugar.

Serving Suggestions

Serve the chicken over jasmine rice so the grains catch the savory sauce. For a more substantial table, add cucumber slices, a simple cabbage salad, or steamed green beans on the side; cool, crisp vegetables make a pleasant contrast to the warm stir-fry. Lime wedges are useful because each person can brighten their own portion without changing the seasoning of the whole pan. A bowl of extra rice is also handy if diners prefer a milder balance or if the sauce feels assertive. For a casual meal, set the rice, chicken, herbs, and lime on the table separately and let everyone assemble a bowl.

This recipe is already a complete rice-and-protein dinner, so sides can stay simple. If serving several dishes, pair it with a mild vegetable dish rather than another salty or heavily sauced main. Keep any extra fresh herbs separate until serving so they retain their color and fragrance. For packed lunches, portion the chicken and rice into containers rather than mixing the whole batch in the skillet; this makes it easier to reheat evenly and add fresh lime after warming.

Variations

Use another protein: Ground turkey can replace the chicken in the same amount and should also reach 165°F (74°C). Ground pork is another option; cook it to 160°F (71°C), checking with a food thermometer. For a vegetarian meal, use 14 ounces (400 g) crumbled firm tofu or a plant-based ground alternative. Press tofu well and brown it before adding the vegetables; texture and seasoning will vary, so taste the sauce before serving.

Make it less sweet or more savory: Reduce the brown sugar to 1 teaspoon (4 g) for a drier, saltier profile, or keep the listed amount for a rounder sauce. Oyster sauce contributes a deep, savory flavor. For a shellfish-free alternative, use mushroom stir-fry sauce in the same quantity; it will be less briny and may taste slightly sweeter. For a gluten-free version, choose gluten-free soy sauce or tamari and verify that the oyster or mushroom sauce is labeled gluten-free.

Add more vegetables: Thinly sliced green beans, carrots, or mushrooms can replace some of the bell pepper. Keep the total extra vegetables to about 1½ cups (225 g) so the pan does not become crowded. Add firm vegetables such as carrots with the shallot, and add quick-cooking vegetables such as sliced mushrooms with the pepper. The vegetables will release different amounts of water, so simmer the sauce until it clings to the chicken.

Change the heat and herbs: For a milder family-style skillet, use no chile and let adults add chile at the table. A small handful of sliced scallions can join the basil, though they do not replace its aroma. If serving someone who dislikes fish sauce, use an equal amount of soy sauce, understanding that the result loses fish sauce’s distinctive salty, fermented depth. Keep the rice and sauce amounts the same so the meal remains balanced.

Storage and Reheating

Refrigerate the 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. Do not leave cooked rice or chicken sitting at room temperature for an extended period. If you want to freeze portions, cool them promptly, pack airtight, and freeze for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. Basil will darken and soften after storage, but the dish remains suitable to eat when handled and reheated safely.

Reheat only the portion you plan to eat, adding a teaspoon or two of water to the chicken to loosen the sauce. Warm it in a covered skillet over medium heat, stirring occasionally, or microwave it in a covered microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Rice can dry out in the refrigerator, so add a small splash of water before warming and keep it covered to trap steam. Add fresh lime after reheating rather than cooking it into the leftovers.

Frequently Asked Questions

Can I make this without a wok? Yes. A wide, heavy skillet works well because the chicken needs room to brown and the vegetables cook quickly. A wok is convenient, but it is not required. If using a smaller skillet, brown the chicken in batches and avoid filling the pan so deeply that the ingredients steam in their own moisture.

Is this the same dish as pad kra pao? It is inspired by Thai basil stir-fries, including pad kra pao, but it is an adaptable home recipe rather than a claim to reproduce every traditional version. Pad kra pao is often made with holy basil, and ingredients and heat levels vary by cook and region. Thai basil and the sauce choices here create a tasty, accessible interpretation.

Can I prepare any part ahead? You can rinse and drain the rice, chop the vegetables and aromatics, and mix the sauce up to a day ahead. Store the cut vegetables in a covered container in the refrigerator and keep the sauce chilled separately. For the best texture, cook the chicken close to serving time and stir in the basil just before eating.

What can I use instead of oyster sauce? Mushroom stir-fry sauce is a useful vegetarian and shellfish-free substitute, usually in a one-to-one amount. It brings savory depth but may be sweeter and less briny than oyster sauce, so taste the cooked mixture before adding extra soy or fish sauce. If you cannot find either, use additional soy sauce sparingly and expect a simpler, saltier flavor.

How can I tell when the chicken is safely cooked? Color alone is not a reliable check for ground chicken. Insert a food thermometer into several thicker portions of the mixture; it should register 165°F (74°C), the USDA FSIS safe minimum for poultry. If the reading is lower, keep cooking and check again. Avoid tasting the chicken before it reaches that temperature.

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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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