Thai basil chicken, or pad kra pao, is a Thai-style stir-fry of ground chicken, garlic, chiles, and fragrant basil served over jasmine rice. This approachable version balances salty, savory sauce with fresh herbs, and includes green beans for a little crunch; the heat is easy to adjust to your taste.
Ingredients
- 2 cups (370 g) jasmine rice
- 2¼ cups (530 ml) water, for cooking the rice
- 2 tablespoons (30 ml) neutral oil, such as canola or avocado oil, divided
- 6 garlic cloves (about 18 g), peeled
- 2–4 Thai bird’s-eye chiles (about 5–10 g), stems removed
- 1 small shallot (about 40 g), peeled and finely chopped
- 1 pound (680 g) ground chicken
- 1 cup (100 g) green beans, trimmed and cut into ½-inch (1 cm) pieces
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (15 ml) fish sauce
- 2 teaspoons (10 ml) light soy sauce
- 1 teaspoon (4 g) granulated sugar
- 2 tablespoons (30 ml) water, for the stir-fry sauce
- 1½ cups (35 g) loosely packed Thai holy basil leaves, or Thai basil leaves
- 1 lime (about 60 g), cut into wedges, for serving
- 1 cup (150 g) sliced cucumber, for serving
Instructions
- Rinse and cook the rice. Rinse the jasmine rice in a fine-mesh sieve under cool water, swishing it with your fingers, until the water runs mostly clear; drain well. 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 3 minutes. Cover, turn the heat to low, and simmer for 15 minutes without lifting the lid. Remove the pan from the heat and leave it covered for 5 minutes. Fluff the rice gently with a fork before serving.
- Make the sauce. While the rice cooks, stir together the oyster sauce, fish sauce, soy sauce, sugar, and 2 tablespoons (30 ml) water in a small bowl. Mix until the sugar has dissolved. Setting the sauce aside now makes the quick stir-fry easier to manage, since the chicken and aromatics cook rapidly.
- Prepare the aromatics. Finely chop the garlic and chiles together, or pound them briefly in a mortar and pestle until crushed but not reduced to a paste. Use two chiles for a gentler result and four for a noticeably hotter one. Wash and dry the basil, then pick the leaves from any tough stems. Keep the leaves whole or tear large ones in half; cutting them very finely can make them bruise and darken.
- Soften the green beans. Heat 1 tablespoon (15 ml) oil in a large skillet or wok over medium-high heat. Add the green beans and stir-fry for 2 minutes, just until bright green and beginning to soften. Transfer them to a plate. This quick head start helps the beans finish cooking without leaving the chicken in the pan too long.
- Cook the chicken. Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the chopped garlic, chiles, and shallot. Stir for about 30 seconds, just until fragrant; do not let the garlic brown. Add the ground chicken and break it into small pieces with a spatula. Cook for 5–7 minutes, stirring and turning the pieces, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS safe minimum temperature for ground chicken is 165°F (74°C).
- Season and finish. Return the green beans to the pan and pour in the sauce. Stir-fry for about 1 minute, scraping up any browned bits, until the chicken is glossy and the beans are tender-crisp. Turn off the heat, add the basil, and toss for 20–30 seconds until the leaves wilt. Taste a small bite. If it needs more saltiness, add fish sauce a few drops at a time; if it tastes too sharp or salty, stir in a teaspoon of water.
- Serve hot. Divide the rice among four bowls or plates and spoon the chicken mixture alongside or over the top. Add cucumber and lime wedges. Squeeze lime over the stir-fry just before eating, rather than into the whole pan, so each person can adjust the brightness to taste.
Tips
- Choose the basil with the flavor you want. Thai holy basil is the traditional herb for pad kra pao and has a peppery, clove-like fragrance. It can be hard to find outside Thai or Southeast Asian groceries. Thai basil is a practical substitute with a sweeter, anise-like flavor; ordinary sweet basil works in a pinch, though the result tastes less distinctly Thai. Add whichever basil you use at the end so its aroma stays fresh.
- Control the chile heat. Bird’s-eye chiles vary in strength, and their seeds and inner membranes carry much of the heat. Start with one or two, then taste the cooked chicken before adding more chile to a future batch. If you are sensitive to chile oils, wear food-safe gloves while chopping and wash the board and knife promptly.
- Use a roomy, hot pan. A crowded skillet releases moisture and steams the chicken instead of giving it a little browning. A 12-inch (30 cm) skillet or wok is ideal. If your pan is smaller, cook the chicken in two batches, then return it all to the pan with the beans and sauce.
- Adjust rice for your location and equipment. Rice cookers differ, so follow the maker’s guidance if you prefer to use one. At higher elevations, including Incline Village, rice can take longer because water boils at a lower temperature. If the grains are still firm after the stated simmer and rest, add 2 tablespoons (30 ml) hot water, cover, and cook on low for another 3–5 minutes.
Serving Suggestions
Serve this stir-fry as soon as the basil wilts, with a generous scoop of jasmine rice to catch the savory sauce. Cool cucumber and lime are simple, useful contrasts to the warm chile and salty seasoning. For a fuller meal, add a bowl of clear vegetable soup or a plate of steamed greens, such as bok choy or broccoli. Keep extra lime wedges and sliced chiles on the table so diners can customize their plates without changing the seasoning in the pan.
In Thailand, pad kra pao is commonly served with rice, and a fried egg is a popular addition in some versions. This recipe leaves the egg out to keep the cooking steps focused; if you serve one on the side, cook it thoroughly and follow safe egg-handling practices. The chicken mixture is flavorful enough on its own, so an egg is optional rather than necessary. For a casual meal, put the rice, chicken, cucumber, and lime on the table separately and let everyone assemble a bowl.
Variations
Make it hotter or milder: Use fewer chiles, remove their seeds, or leave them out for a mild version. For more heat, add a thinly sliced chile at the table instead of increasing the amount in the whole pan. This keeps the base recipe approachable for a mixed group.
Swap the protein: Ground pork is a common alternative and works with the same sauce. Cook ground pork to 160°F (71°C), checking with a food thermometer. Ground turkey can also replace the chicken; because it is poultry, cook it to 165°F (74°C). For a vegetarian variation, use firm tofu crumbled into small pieces and browned in the pan, then season it with a little extra soy sauce; the flavor will be less savory and fish-sauce-like.
Change the vegetables: Use thinly sliced bell pepper or snap peas in place of the green beans, keeping the total amount near 1 cup (100 g). Cut vegetables into small pieces so they cook quickly. Traditional versions vary, and some contain little or no added vegetable, so you can also omit the beans for a more direct chicken-and-basil stir-fry.
Adapt the sauce: Fish sauce provides the characteristic salty, fermented depth. For a fish-free version, replace it with an equal amount of soy sauce, knowing that the result will be less complex and may taste saltier. If oyster sauce is unavailable, vegetarian mushroom stir-fry sauce is a useful substitute; it usually tastes sweeter and more mushroom-forward, so check the balance before adding extra sugar.
Storage and Reheating
Refrigerate the chicken and rice within 2 hours of cooking. For faster cooling, divide them into shallow containers rather than leaving a large pot on the counter. Store the chicken and rice separately when possible; the rice holds its texture better, and it is easier to reheat each portion evenly. Properly refrigerated leftovers keep for 3–4 days.
Reheat a serving in a skillet over medium heat with a splash of water, stirring until steaming hot throughout. You can also microwave it in a covered, microwave-safe container, pausing to stir halfway through. Reheated leftovers should reach 165°F (74°C); check with a food thermometer, especially when warming a large portion. Add fresh basil only after reheating if you have some left, because previously cooked basil loses its bright aroma. Freeze cooled portions in airtight containers for up to 2–3 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Is this the same as pad thai?
No. Pad kra pao is a basil-and-chile stir-fry served with rice, while pad thai is a noodle dish typically seasoned with a different balance of tamarind, fish sauce, and other ingredients. This recipe is designed around ground chicken and fresh basil, not rice noodles.
Can I use regular basil instead of Thai basil?
Yes. Thai holy basil is the most traditional choice for this dish, and Thai basil is a convenient substitute, but either may be hard to find. Sweet Italian basil is widely available and will still make a good dinner, although it gives the stir-fry a softer, less peppery aroma. Add it off the heat as directed.
Can I make the chicken mixture ahead?
You can prepare the sauce, chop the aromatics, and trim the beans several hours ahead, then refrigerate them in separate covered containers. For the freshest basil flavor and best texture, cook the chicken shortly before serving. Cooked chicken can be refrigerated for 3–4 days and reheated to 165°F (74°C), but the basil will be less fragrant after storage.
Why is my stir-fry watery?
A small pan, overcrowding, or chicken with excess moisture can leave liquid in the skillet. Use a wide pan, cook in batches if needed, and keep the heat at medium-high. If liquid collects, let it bubble briefly before adding the basil; avoid cooking the basil for a long time just to reduce the sauce.
Can I make this without fish sauce?
Yes. Replace the fish sauce with the same quantity of soy sauce for a straightforward fish-free swap. Since soy sauce can be saltier and lacks fish sauce’s fermented character, taste before adding any extra seasoning. A vegetarian mushroom sauce can also provide savory depth, but its sweetness varies by product.
Related
- Yum Woon Sen: Thai Glass Noodle Salad with Pork & Shrimp
- Pad Thai Recipe: Tamarind Noodles with Shrimp and Tofu
- Sri Lankan Coconut Thai Curry Recipe
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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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