Healthy Thai Recipes: Thai Basil Chicken with Brown Rice

This Thai basil chicken is a home-style take on pad krapow gai, a Thai stir-fry of minced chicken, chiles, garlic, and aromatic basil served with rice. Green beans add crunch, while a measured fish-sauce and oyster-sauce mixture brings savory depth without burying the fresh flavors.

Ingredients

4 cups cooked brown rice (about 740 g), preferably warm or chilled and ready to reheat
2 tablespoons (30 ml) water, for warming the rice
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
4 garlic cloves (about 12 g), finely chopped
1–2 Thai bird’s-eye chiles (about 5–10 g), thinly sliced; remove the seeds for less heat
1 small shallot (about 40 g), finely chopped
1 pound (454 g) lean ground chicken
8 ounces (225 g) green beans, trimmed and cut into ½-inch (1 cm) pieces
1½ tablespoons (22 ml) fish sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) reduced-sodium soy sauce
2 tablespoons (30 ml) water, for the stir-fry sauce
1 teaspoon (4 g) granulated sugar
1½ cups loosely packed Thai basil leaves (about 20 g), larger leaves torn
1 lime (about 60 g), cut into wedges, for serving

Instructions

Prepare the ingredients. Trim and cut the green beans, chop the shallot and garlic, and slice the chile. Keep the basil leaves whole or tear only the larger ones. In a small bowl, stir together the fish sauce, oyster sauce, soy sauce, 2 tablespoons (30 ml) water, and sugar until the sugar dissolves. Having everything ready matters because the stir-fry cooks quickly.
Warm the rice. Put the cooked brown rice in a microwave-safe bowl with 2 tablespoons (30 ml) water. Cover loosely and microwave until steaming, about 3 minutes, pausing once to break up and stir the rice. Alternatively, warm it in a covered saucepan over low heat, stirring occasionally and adding a splash of water if it starts to stick. Keep it covered while you cook the chicken.
Start the aromatics. Heat the oil in a large skillet or wok over medium-high heat. Add the garlic, chile, and shallot. Stir for about 30–45 seconds, just until fragrant; do not let the garlic brown, since browned garlic can taste bitter. If the pan is small, cook in batches rather than crowding it.
Brown the chicken. Add the ground chicken and break it into small crumbles with a sturdy spatula. Cook for 5–7 minutes, stirring and turning the meat so it cooks evenly. Ground chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer in several of the larger crumbles. Do not rely on color alone to determine whether it is safely cooked.
Cook the green beans. Add the green beans and stir-fry for 3–4 minutes. They should become bright and tender-crisp, not limp. If the pan looks dry before the beans are done, add 1 tablespoon (15 ml) water and keep stirring. The pieces are small so they cook through quickly while retaining some bite.
Season the stir-fry. Pour in the prepared sauce and toss for about 1 minute, scraping the bottom of the pan so the sauce coats the chicken and beans. Taste a small bite. Fish sauce and soy sauce vary in saltiness, so add more only in small increments; a little extra water can soften a sauce that tastes too intense.
Finish with basil and serve. Turn off the heat, add the Thai basil, and toss until the leaves just wilt, about 30 seconds. Divide the warm rice among four bowls and spoon the chicken and green beans over it. Serve with lime wedges so each person can add a squeeze at the table.

Tips

Keep the pan hot, but not smoking. A wide skillet gives moisture room to evaporate and helps the chicken brown instead of steam. If liquid pools in the pan, let it bubble away before adding the sauce. For a smaller skillet, brown the chicken in two batches and return it to the pan before adding the beans.
Choose basil with the flavor you want. Thai holy basil, called krapow in the dish’s Thai name, is the traditional choice when available. It has a more peppery, clove-like character. Thai sweet basil is easier to find and has a noticeable anise-like aroma; it makes a delicious but different-tasting stir-fry. Italian basil works in a pinch, though its flavor is softer and less distinctive.
Adjust the chile carefully. Thai bird’s-eye chiles can be very hot, and their heat varies. Start with one chile, or use half and remove the seeds, then offer sliced chile or chile flakes separately. Avoid touching your eyes after handling chiles, and wash your hands and knife promptly.
Use rice that is ready to heat. This timing assumes cooked rice is on hand. If cooking rice from scratch, follow the package directions and begin early enough; its cooking and resting time will extend the total recipe time. Chilled leftover rice is also convenient, but break up clumps before reheating so the center heats evenly.

Serving Suggestions

Serve the stir-fry over brown rice for a nutty, chewy base that stands up to the savory sauce. Jasmine rice is a familiar Thai-style option if you prefer a softer, more fragrant grain; white rice also works. Keep the rice portion separate from the stir-fry until serving so diners can choose how much of each they want. Lime wedges brighten the salty, aromatic sauce, and extra basil leaves add a fresh finish.

For a fuller table, pair the bowls with a simple cucumber salad dressed with rice vinegar, a little sugar, and a pinch of salt. Steamed broccoli, sliced cucumber, or a light vegetable soup can also sit alongside without competing with the basil. If serving a group with different spice preferences, keep the main pan mild and put sliced fresh chile, chile flakes, and lime on the table. The dish is best served promptly, while the basil is fragrant and the beans still have texture.

Variations

Make it with tofu. Replace the ground chicken with 14 ounces (400 g) firm tofu, pressed and crumbled. Brown the tofu in the oil for several minutes before adding the aromatics, then proceed with the beans and sauce. Tofu releases moisture, so allow extra time for the pan to become dry again. Check the labels on fish sauce and oyster sauce if you need a vegetarian version; use vegetarian mushroom sauce and a suitable soy-based seasoning instead, understanding that the result will taste different.

Swap the protein. Ground turkey can replace ground chicken in the same quantity and should also reach 165°F (74°C). Ground pork or beef will have a richer flavor; ground meat of either type needs to reach 160°F (71°C), checked with a food thermometer. For a seafood variation, use peeled, deveined shrimp and cook until opaque and at least 145°F (63°C). Cook seafood separately if you want to avoid overcooking it while the beans finish.

Change the vegetables or grain. Finely chopped broccoli stems, thinly sliced bell pepper, or small pieces of carrot can stand in for some or all of the green beans. Cut vegetables to a similar size so they cook evenly, and add firmer ones first. Serve the stir-fry over cooked quinoa or cauliflower rice if desired; either changes the texture and the overall character of the bowl. Keep the sauce quantities modest at first, then adjust to taste.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. For easier cooling, divide the rice and stir-fry into shallow, covered containers rather than leaving a large, hot batch on the counter. Store them separately when possible, since this helps the rice keep its texture and makes it easier to reheat each portion evenly. Refrigerated cooked chicken and rice are best used within 3–4 days.

Reheat only the portion you plan to eat. Microwave the rice with a teaspoon or two of water, covered loosely, stirring midway; microwave the chicken and beans separately or together, stirring once during heating. You can also warm both in a skillet with a splash of water. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and serve as soon as they are hot. The basil will lose some of its fresh aroma after storage, so add a few fresh leaves or a squeeze of lime after reheating if you have them. Freeze portions in airtight containers for up to about 2 months for best quality; thaw in the refrigerator before reheating, and do not refreeze food that has been left out too long.

Frequently Asked Questions

Is this the same as pad krapow gai?

It is a home-style version of pad krapow gai, the Thai basil-and-chicken stir-fry often served with rice. Recipes vary by cook and by what is available. This version includes green beans and brown rice, and uses Thai basil when holy basil is not available, so it is not meant to represent every traditional preparation.

Can I use regular basil instead of Thai basil?

Yes. Thai sweet basil is the closest easy-to-find substitute, though it tastes sweeter and more anise-like than Thai holy basil. Italian basil is usable too, but it is milder and gives the dish a different aroma. Add any type of basil at the end and take the pan off the heat so the leaves wilt without cooking away their fragrance.

How can I make the sauce less salty?

Use reduced-sodium soy sauce as listed, measure the fish sauce rather than pouring it directly into the pan, and add the sauce gradually. You can start with about three-quarters of the mixture, taste, and add more as needed. A little extra water and a squeeze of lime can balance the flavor, but lime does not remove salt, so avoid adding more salty sauce until you have tasted the finished dish.

Can I prepare any part ahead?

Yes. Chop the shallot, garlic, chile, and green beans up to a day ahead and refrigerate them in a covered container. The sauce can also be mixed ahead and chilled. Keep the basil separate and wash and dry it well before storing. Cook the chicken just before serving for the best texture, and make sure any cooked rice is promptly refrigerated if it will not be used right away.

What should I do if the chicken releases a lot of liquid?

Keep the pan over medium-high heat and stir until most of the liquid evaporates before moving on. A crowded pan, cold meat, or a skillet that is not hot enough can cause steaming. If necessary, transfer the chicken to a bowl after it is cooked, reduce the liquid briefly, then return the chicken before adding the beans and sauce. Check the chicken temperature before removing it from the heat.

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).