On Rice Thai Bellingham: Thai Basil Chicken Recipe

For anyone searching “On Rice Thai Bellingham,” this is a home-cookable Thai-style basil chicken served over jasmine rice, with savory fish sauce, a little sweetness, garlic, and chiles. It is inspired by the bold, quick-cooked flavors associated with Thai basil stir-fries, not presented as a restaurant’s official recipe; the balance of heat and basil varies across cooks and regions.

Ingredients

1½ cups (285 g) jasmine rice
1¾ cups (415 ml) water, for the rice
1 tablespoon (15 ml) neutral oil, such as canola or rice-bran oil
1 pound (450 g) ground chicken
½ cup (75 g) thinly sliced shallot, about 1 medium shallot
1 tablespoon (9 g) finely chopped garlic, about 3 cloves
2 small Thai bird’s-eye chiles (about 5 g), thinly sliced; use 1 for milder chicken
1½ tablespoons (22 ml) fish sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) regular soy sauce
1 teaspoon (5 ml) dark soy sauce, optional, for deeper color
2 teaspoons (8 g) granulated sugar
2 tablespoons (30 ml) water, for the stir-fry sauce
1 packed cup (about 20 g) Thai holy basil leaves, or Thai basil leaves as a substitute
1 lime, cut into 4 wedges (about 60 g)

Instructions

Prepare the rice and aromatics, about 18 minutes. Rinse the jasmine rice in a bowl or fine-mesh strainer, swishing it in cool water until the water is less cloudy; drain well. Measure the water, slice the shallot and chiles, chop the garlic, and pick the basil leaves from their stems. In a small bowl, stir together the fish sauce, oyster sauce, soy sauce, dark soy sauce if using, sugar, and 2 tablespoons (30 ml) water. Keep the chiles separate so you can control how much heat goes into the pan.
Cook the rice, 15 minutes, then let it rest for 5 minutes. Put the rinsed rice and 1¾ cups (415 ml) water in a small, heavy saucepan. Bring to a boil over medium-high heat, then cover, turn the heat to low, and simmer gently for 15 minutes. Keep the lid on rather than checking repeatedly. Turn off the heat and leave the covered pan undisturbed for 5 minutes; this finishes steaming the grains while you cook the chicken. Fluff with a fork just before serving.
Brown the chicken. While the rice simmers, heat the oil in a large skillet or wok over medium-high heat until it shimmers. Add the ground chicken and spread it into a thin layer. Leave it undisturbed for about 1 minute to encourage browning, then break it into small pieces with a spatula. Cook for 3 to 4 minutes, stirring occasionally, until there are no large raw-looking areas.
Add the aromatics and sauce. Stir in the shallot, garlic, and the amount of sliced chile you want. Cook for 1 to 2 minutes, stirring often, just until the shallot softens and the garlic smells fragrant; do not let the garlic turn dark brown. Pour in the prepared sauce and stir to coat the chicken. Let it bubble for 1 to 2 minutes so the liquid clings to the meat instead of pooling in the pan.
Check the chicken and finish with basil. Check the thickest pieces with an instant-read food thermometer; ground chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, keep cooking and check again. Once safely cooked, turn off the heat and fold in the basil until the leaves just wilt, about 30 seconds. Taste a small bite and adjust with a little more fish sauce for savoriness or a pinch of sugar if the sauce seems too sharp.
Serve. Divide the fluffy rice among four bowls and spoon the basil chicken over or alongside it. Add a lime wedge to each serving and squeeze it over the chicken at the table. Serve promptly while the rice is hot and the basil is still vivid and aromatic.

Tips

Use a hot, roomy pan. Ground chicken releases moisture, and a crowded or cool pan can make it steam rather than brown. A wide skillet works well; if yours is small, brown the chicken in two batches, then return it to the pan before adding the aromatics and sauce.
Choose basil with the flavor you want. Thai holy basil is the traditional choice for pad kra pao and has a peppery, clove-like edge. It can be difficult to find outside Thai groceries. Thai basil is a practical substitute and tastes sweeter with an anise-like note; Italian sweet basil is a last resort and makes the result milder and less distinctly Thai. Add any substitute at the very end.
Adjust chiles gradually. Bird’s-eye chiles vary in heat, and the seeds and inner membranes contribute much of it. Start with one chile, taste the finished chicken, and offer extra sliced chile at the table. Wear gloves if you are sensitive to chile oils, and wash your hands and cutting board after handling them.
Keep the sauce balanced, not soupy. Fish sauce and soy sauce are salty, so measure them before pouring. If the pan looks dry before the chicken is cooked through, add water 1 tablespoon (15 ml) at a time. If the finished sauce is too salty, serve it with a little extra plain rice rather than adding more salty sauce.

Serving Suggestions

Jasmine rice is the natural partner because its soft, fragrant grains catch the savory sauce. For a less sticky bowl, fluff the rice just before plating and keep the chicken in a separate mound rather than stirring everything together. A lime wedge brightens each portion, while cucumber slices add a cool, crisp contrast to the chile heat. A simple side of steamed green beans, broccoli, or sautéed bok choy rounds out the meal without competing with the basil.

For a more typical Thai-inspired spread, serve the chicken family-style with extra rice, cucumber, and a small dish of fish sauce mixed with sliced chile and lime. Keep the condiment modest: the stir-fry already has a seasoned sauce, and the condiment is there for people who want an extra salty, spicy accent. If serving several people with different heat preferences, cook the chicken with only one chile and put the rest on the table.

Variations

Make it with sliced chicken. Replace the ground chicken with 1 pound (450 g) boneless, skinless chicken thighs cut into thin strips. Stir-fry the strips in a single layer until cooked through, checking that the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Thighs stay juicy and have a slightly meatier texture; chicken breast works too, but can dry out if cooked for too long.

Use pork or plant-based mince. Ground pork can replace the chicken in the same quantity, but cook it to 160°F (71°C), the USDA FSIS safe minimum for ground meat. A plant-based ground alternative can also work; follow its package directions for safe cooking and expect a softer texture or a different amount of browning. Taste before adding extra soy sauce because some meat alternatives are already seasoned.

Make a gentler, vegetable-forward version. Reduce the chiles to none or one, and add 1 cup (100 g) thinly sliced bell pepper or 1 cup (90 g) green beans cut into short pieces. Stir-fry the vegetables with the shallot, allowing an extra 2 to 3 minutes for them to soften. The vegetables release some moisture, so let the sauce bubble briefly before adding the basil.

Swap the rice. Brown jasmine rice, long-grain white rice, or cooked rice noodles can stand in for jasmine rice. Follow the package instructions for the grain or noodles, since their water ratios and cooking times differ. Brown rice is chewier and takes longer, so start it before preparing the chicken. The stir-fry itself is naturally easy to pair with a different grain without changing the sauce.

Storage and Reheating

For best texture, store the chicken and rice in separate shallow containers. Refrigerate them within 2 hours of cooking; cooked rice should not sit at room temperature for longer than that. Properly chilled leftovers keep for 3 to 4 days in the refrigerator. If you will not use them within that window, freeze them in airtight portions for up to 2 months for best quality, then thaw overnight in the refrigerator.

Reheat only the portion you plan to eat. Add a splash of water to the rice, cover it loosely, and microwave until steaming, stirring partway through. Reheat the chicken in a skillet over medium heat with 1 to 2 teaspoons (5 to 10 ml) water, stirring until hot throughout, or microwave it covered in short intervals. Leftovers should reach 165°F (74°C) when checked with a food thermometer. The basil will be softer after storage, but a squeeze of fresh lime helps revive the flavors.

Frequently Asked Questions

Is this the official On Rice Thai Bellingham recipe?
No. This is a practical home recipe prompted by the search for On Rice Thai in Bellingham. It is not represented as the restaurant’s recipe or as a copy of a specific menu item. Thai basil chicken has many versions, and the ingredients and heat level can differ from one cook or restaurant to another.

What is the difference between Thai holy basil and Thai basil?
Holy basil, often called kra pao, has a peppery, slightly clove-like aroma and is traditionally used for pad kra pao. Thai basil is sweeter and more anise-like, with sturdier leaves. Either makes a flavorful stir-fry, but the finished dish will taste different. If holy basil is unavailable, Thai basil is generally the closest easy-to-find substitute.

Can I make the chicken less spicy?
Yes. Leave out the chiles for a mild version, or use just one and remove its seeds. You can also cook the chicken without chile and serve thinly sliced chiles separately. The sauce remains savory and aromatic without them, though it will lack the characteristic sharp heat of many basil stir-fries.

Can I make the rice ahead?
Yes. Cook it, cool it promptly in a shallow container, and refrigerate it within 2 hours. Use it within 3 to 4 days and reheat it until steaming hot, reaching 165°F (74°C). Add a small splash of water before reheating so the grains soften instead of drying out. Do not leave cooked rice on the counter for extended periods.

Why did my ground chicken turn watery?
It may have been cooked in a pan that was not hot enough or was too crowded. Let the oil heat until it shimmers, spread the chicken out, and avoid stirring constantly at the start. If liquid still collects, cook it off before adding the sauce. A wide skillet or cooking in two batches helps keep the meat from steaming.

Can I use regular basil or dried basil?
Fresh Italian sweet basil can be used if Thai varieties are unavailable, but it gives a softer, sweeter flavor. Add it off the heat just as you would Thai basil. Dried basil is not a good substitute here: it lacks the fresh aroma and tender texture that make basil a defining part of the finished stir-fry.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).