Thai Basil Chicken Rice — Simple Dinner is an explosively flavorful, 20-minute meal that combines juicy ground chicken with aromatic Thai basil, garlic, and chili in a glossy sauce made from oyster sauce, soy sauce, and fish sauce—served over steaming jasmine rice for the most satisfying weeknight dinner imaginable.
Chef Rachel developed this streamlined version of the legendary Thai street food dish pad krapow gai after returning from Bangkok obsessed with recreating those intense, addictive flavors at home without hunting down hard-to-find ingredients or spending hours in the kitchen.
Thai Basil Chicken Rice — Simple Dinner
Ingredients
Equipment
Method
- Prep all ingredients before cooking: slice shallots, chop garlic and ginger, seed and mince chili, slice bell pepper, separate Thai basil leaves.
- Mix sauce: In small bowl, whisk together brown sugar, fish sauce, soy sauce, oyster sauce, chili sauce, cornstarch, chicken broth, and water until cornstarch is dissolved. Set aside.
- Heat 2 tablespoons oil in wok or large skillet over medium-high to high heat until shimmering.
- Add shallots, garlic, ginger, and chili. Stir-fry 10 seconds to 1 minute until fragrant. Don’t inhale—chili fumes make you cough!
- Add bell peppers and stir-fry 2-3 minutes until they get color but remain crisp-tender.
- Push vegetables to side. Turn heat to high and add ground chicken to cleared space. Break into small pieces as it cooks using wooden spoon or meat chopper. Cook 2-3 minutes until no longer pink.
- Stir sauce mixture and pour into pan with chicken and vegetables. Stir to coat everything. Cook 3 minutes over medium-high heat, stirring occasionally, until sauce reduces and thickens into glossy coating.
- Turn off heat. Add Thai basil leaves and green onions. Toss just until basil wilts (30 seconds to 1 minute). Don’t overcook the basil!
- Serve immediately over steamed jasmine rice. Garnish with extra basil, lime wedges, and optional fried egg.
Notes
Approximately 283 kcal per serving without rice (4 servings) Protein
Approximately 23 g protein per serving from ground chicken
The genius of this Thai basil chicken rice lies in its incredible intensity—you get restaurant-quality Thai flavors in under 20 minutes with ingredients from your regular grocery store, proving that authentic doesn’t have to mean complicated.
The sauce reduces into a thick, glossy coating that clings to every piece of chicken, while the Thai basil wilts just slightly, releasing its unique peppery-anise fragrance that makes this dish unmistakably Thai.
Chef Rachel’s friend Mery, who lived in Bangkok for two years and ate pad krapow gai almost daily from her favorite street cart, taste-tested this version and declared it “shockingly authentic”—the perfect balance of salty, sweet, spicy, and aromatic that makes Thai food so crave-worthy. Whether you’re looking for a quick weeknight dinner, a meal prep option that reheats beautifully, or an impressive dish that tastes far more complicated than it is, this Thai basil chicken delivers every time.
For more quick Thai dinners, explore our Quick One-Pan Thai Chicken and Veggies or try our Thai Coconut Curry Noodles (One-Pot) for coconut-forward Thai flavors.
Summary
This Thai Basil Chicken Rice combines ground chicken with shallots, garlic, ginger, bell peppers, and abundant Thai basil in a savory-sweet sauce made from oyster sauce, soy sauce, fish sauce, brown sugar, and Asian chili sauce—everything cooks in one pan in about 15 minutes and gets served over fluffy jasmine rice. The result is a deeply flavorful, slightly spicy stir-fry that rivals your favorite Thai restaurant but costs a fraction of the price and takes less time than ordering takeout.
Why this Thai Basil Chicken Rice works:
- Faster than takeout—on the table in 20 minutes from start to finish!
- Ground chicken cooks incredibly fast—no marinating or long cooking times required
- The sauce is ridiculously flavorful—salty, sweet, savory, and spicy all in perfect balance
- Thai basil is the star—its unique peppery-anise flavor makes this dish authentic
- One pan, minimal cleanup—everything happens in a single skillet or wok
- No unusual ingredients required—everything available at regular supermarkets
- Meal prep champion—reheats beautifully for lunches all week
The key is cooking over high heat so the chicken develops a slight caramelization, reducing the sauce until it’s thick and glossy, and adding the basil at the very end so it wilts just slightly while maintaining its distinctive flavor.
Equipment
Essential tools for making Thai Basil Chicken Rice:
- Large wok or large skillet – A wok works best for authentic stir-frying, but a large skillet works perfectly fine
- Sharp chef’s knife – For chopping garlic, ginger, shallots, and slicing bell peppers
- Cutting board – One for raw chicken, one for vegetables
- Measuring spoons – For precise seasoning ratios
- Small bowl – For mixing the sauce before cooking
- Wooden spoon or silicone spatula – For stirring the stir-fry
- Meat chopper or potato masher – Helpful for breaking up ground chicken into small pieces
Optional but helpful:
- Rice cooker for perfect jasmine rice
- Garlic press for mincing garlic quickly
- Oil sprayer/pourer for controlling oil amounts
- Small prep bowls for mise en place
Ingredients
For the Thai Basil Chicken Rice:
Stir-Fry Base:
- 2 tablespoons olive oil or vegetable oil
- 2 shallots, thinly sliced
- 6 cloves garlic, thinly sliced or finely chopped
- 1 tablespoon fresh ginger, minced
- 1 bird’s eye chili or Thai chili, deseeded and finely chopped (adjust to heat preference)
- ½ red or yellow bell pepper, thinly sliced
- 1 pound ground chicken (or ground turkey, or diced chicken breast)
The Sauce:
- 2 tablespoons oyster sauce
- ¼ cup low-sodium soy sauce (or 1 teaspoon light soy sauce + 1 teaspoon dark soy sauce)
- 1 tablespoon fish sauce (adds authentic umami depth)
- 2 teaspoons light brown sugar
- 2 tablespoons Asian garlic chili sauce or Sambal Oelek (adjust to taste)
- ½ cup low-sodium chicken broth
- ¼ cup water
- 1 teaspoon cornstarch (for thickening)
Fresh Herbs:
- ⅔ to 1 cup fresh Thai basil leaves, loosely packed
- 1 green onion, cut into 1-inch segments (optional)
For Serving:
- Cooked jasmine rice (or brown rice, cauliflower rice)
- Optional garnishes: lime wedges, extra Thai basil, sliced red chilies, fried egg
Ingredient notes:
- Thai basil vs. regular basil: Thai basil has purple stems and a distinctive peppery-anise flavor; holy basil is even more authentic but harder to find; regular sweet basil works in a pinch
- Ground vs. diced chicken: Ground chicken cooks fastest; diced chicken breast or thighs also work beautifully
- Fish sauce is essential: It adds the authentic umami depth that makes Thai food taste like Thai food
- Chili level: Start with less chili sauce and add more to taste—you can always increase heat but can’t reduce it
- Cornstarch: Creates that glossy, clingy sauce texture that’s signature to Thai stir-fries
Directions
Step 1: Prep all ingredients (mise en place is crucial)
Before you start cooking, have everything ready: slice the shallots, chop the garlic and ginger, seed and mince the chili, slice the bell pepper, separate the Thai basil leaves from stems, and mix the sauce ingredients in a small bowl. This recipe moves incredibly fast once cooking begins—literally 5 minutes from start to finish—so mise en place ensures you’re not scrambling.
Step 2: Mix the sauce
In a small bowl, whisk together the brown sugar, fish sauce, soy sauce, oyster sauce, Asian chili sauce, cornstarch, chicken broth, and water until well combined and the cornstarch is fully dissolved. Set aside near your cooking station.
Step 3: Heat the wok or skillet
Heat a wok or large skillet over medium-high to high heat. Add 2 tablespoons of oil and let it heat until shimmering but not smoking. High heat is crucial for authentic stir-fry texture and flavor development.
Step 4: Sauté aromatics
Add the sliced shallots, chopped garlic, minced ginger, and chopped chili to the hot oil. Stir-fry for about 10 seconds to 1 minute until incredibly fragrant. Warning: Don’t inhale directly over the pan—the chili fumes will make you cough! The garlic should become fragrant but not burn (slicing rather than mincing prevents burning).
Step 5: Add vegetables
Add the sliced bell peppers (and any other vegetables you’re using) to the pan. Stir-fry for 2-3 minutes until they get some color and start to soften but remain crisp-tender.
Step 6: Cook the chicken
Push the vegetables to the side of the pan. Turn the heat to high and add the ground chicken to the cleared space. Break the chicken into small pieces as it cooks using a wooden spoon, spatula, or meat chopper. Cook for about 2-3 minutes, stirring and breaking up the chicken until it loses its raw pink color and starts to brown slightly. Don’t worry about cooking it completely through yet—it will finish cooking with the sauce.
Step 7: Add the sauce
Give the sauce mixture a quick stir (the cornstarch may have settled), then pour it all into the pan with the chicken and vegetables. Stir everything together to coat the chicken and vegetables in the sauce. Cook for 3 minutes over medium-high heat, stirring occasionally, until the sauce reduces and thickens into a glossy, clingy coating on the chicken. The sauce should coat the back of a spoon and not be watery.
Step 8: Add Thai basil and green onions
Turn off the heat. Add the Thai basil leaves (and green onion segments if using) to the pan. Toss everything together, stirring until the basil just wilts—this should take only 30 seconds to 1 minute. Don’t overcook the basil—it should wilt slightly but maintain its vibrant color and distinctive fragrance.
Step 9: Serve immediately
Serve the Thai basil chicken immediately over steamed jasmine rice. Garnish with extra Thai basil leaves, lime wedges for squeezing, and if you’re feeling authentically Thai, top each serving with a fried egg with crispy edges and a runny yolk.
Pro cooking tips:
- High heat is essential—it creates that characteristic stir-fry flavor and texture
- Don’t overcrowd the pan—if doubling the recipe, cook in batches or use a larger wok
- The basil goes in at the very end—it should wilt but not cook down completely
- Serve immediately—this dish is best fresh when the basil is still fragrant and the sauce is glossy
Tips and Variations
Customizing Your Thai Basil Chicken
Protein options:
- Ground chicken (recommended): Cooks fastest and has perfect texture for this dish
- Diced chicken breast or thighs: Cut into small bite-sized pieces for quick cooking
- Ground turkey: Leaner option that works identically to ground chicken
- Ground beef: Richer flavor for a non-traditional twist
- Tofu: Cube extra-firm tofu for vegetarian version—pan-fry first for crispy texture
- Shrimp: Add raw shrimp in step 6, cook just until pink
- Combination: Use half ground chicken, half shrimp for variety
Basil options (in order of authenticity):
- Holy basil: The most authentic for pad krapow gai but very hard to find—has intense peppery flavor
- Thai basil: More commonly available with purple stems and anise-like flavor—this is what most Thai restaurants use
- Regular sweet basil: Not traditional but still delicious—the sauce flavors dominate so it’s worth making!
Vegetable additions:
- What’s in the recipe: Shallots, bell peppers
- Other great options: Asparagus, green beans, mushrooms, bamboo shoots, broccolini, zucchini, snap peas, baby corn
- Leafy greens: Add spinach or bok choy at the end with the basil
- Keep it simple: Traditional pad krapow focuses on the chicken and basil with minimal vegetables—don’t overwhelm it
Adjusting heat levels:
- Mild (family-friendly): Use only ½-1 tablespoon chili sauce and no fresh chilies
- Medium (as written): 2 tablespoons chili sauce plus 1 deseeded bird’s eye chili
- Spicy (authentic): 3-4 tablespoons chili sauce plus 3-10 whole bird’s eye chilies with seeds
- Let diners adjust: Serve with sriracha, chili crisp, or sliced fresh chilies on the side
Sauce variations:
- Can’t find fish sauce: Substitute with extra soy sauce or hoisin sauce, though you’ll miss the authentic umami
- Can’t find oyster sauce: Use extra soy sauce plus a bit of honey—not the same but workable
- No chili sauce: Use sriracha or red pepper flakes to add heat
- Soy sauce options: Use all light soy sauce, or a combination of light and dark for deeper color and flavor
Serving suggestions:
- Traditional: Over jasmine rice with a fried egg on top
- Low-carb: Serve over cauliflower rice
- Extra veggies: Serve with sliced cucumbers and tomatoes on the side—very Thai!
- Complete meal: Add a side of cucumber salad or Asian slaw
Make-ahead and meal prep:
- Prep ahead: Chop all vegetables and mix the sauce 1-2 days in advance
- To freeze: Store cooked chicken (before adding basil) in freezer-safe containers up to 3 months
- To reheat: Thaw overnight in fridge, reheat in skillet, then add fresh basil
- Meal prep: Keeps 4-5 days in fridge in airtight containers
- Store rice separately: For best texture, store rice and chicken mixture in separate containers
Nutrition Facts
| Nutrient | Per Serving (without rice, 4 servings) |
|---|---|
| Calories | 283 kcal |
| Protein | 23 g |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugars | 5 g |
| Cholesterol | 98 mg |
| Sodium | 1549 mg |
| Potassium | 802 mg |
| Vitamin A | 678 IU |
| Vitamin C | 22 mg |
| Calcium | 39 mg |
| Iron | 2 mg |
Nutritional analysis based on 4 servings using ground chicken and listed ingredients, excluding rice. Values from. Add ~200 calories if serving with 1 cup cooked jasmine rice.
Nutritional Highlights
High-quality lean protein: With 23 grams of protein per serving, this Thai basil chicken provides nearly half of the daily protein requirement for most adults. Ground chicken is one of the leanest protein sources available, supporting muscle maintenance and satiety.
Lower carb than many Thai dishes: At only 11 grams of carbohydrates per serving (without rice), this dish is naturally lower in carbs compared to noodle or fried rice dishes. Serve with cauliflower rice for an even lower-carb option.
Moderate healthy fats: The 17 grams of fat per serving primarily come from the cooking oil and naturally occurring fats in the chicken. Using olive oil adds heart-healthy monounsaturated fats.
Quick-cooking preserves nutrients: The fast, high-heat cooking method preserves more vitamins in the vegetables compared to long, slow cooking. The bell peppers and fresh herbs provide vitamin C and antioxidants.
Sodium awareness: At 1549mg sodium per serving, this dish is on the higher side primarily from the soy sauce, oyster sauce, and fish sauce. To reduce sodium, use low-sodium versions of these sauces and reduce quantities slightly.
Anti-inflammatory ingredients: Fresh garlic provides allicin, ginger offers gingerol, and Thai basil contains essential oils—all powerful anti-inflammatory compounds that support overall health.
Dietitian Tips
For balanced nutrition: This dish provides excellent protein but is light on vegetables and carbohydrates as written. For a more balanced meal, double the vegetable content and serve over brown rice or quinoa for added fiber and nutrients.
For weight management: At 283 calories per serving without rice, this is a very reasonable main dish. Pair with cauliflower rice to keep the complete meal under 350 calories, or with jasmine rice for a satisfying 480-calorie meal. The high protein content promotes satiety and helps control appetite.
For athletes and active individuals: Add jasmine rice or even extra rice to provide carbohydrates for glycogen replenishment after training. The 23 grams of protein per serving supports muscle recovery. Consider adding a fried egg on top for extra protein and healthy fats.
For heart health: The abundant garlic supports cardiovascular health and may help lower blood pressure and cholesterol. To make more heart-friendly, use low-sodium soy sauce, reduce or eliminate added salt, and increase the vegetable content. The potassium from vegetables helps counteract sodium’s effects on blood pressure.
For blood sugar management: The protein and fat naturally slow carbohydrate absorption. Without rice, this dish has minimal impact on blood sugar. If including rice, use brown rice for more fiber and a lower glycemic index, and limit portions to ½-¾ cup cooked.
For digestive health: Fresh ginger supports digestion and may reduce nausea and bloating. The garlic provides prebiotic fiber that feeds beneficial gut bacteria. Fish sauce adds trace probiotics from the fermentation process.
For families: This recipe can be made milder for children by reducing or eliminating the chili sauce and fresh chilies. The savory-sweet sauce is generally appealing even to picky eaters when adjusted for less heat. Start kids on a mild version and gradually increase spice levels as their palates develop.
Allergen considerations:
- Contains fish (fish sauce)—substitute with extra soy sauce if allergic
- Contains soy (soy sauce, oyster sauce)—use coconut aminos for soy-free
- Naturally dairy-free and gluten-free if using tamari
- Nut-free as written
FAQs – 6 Frequently Asked Questions
Q1: Can I use regular basil instead of Thai basil, and will it taste authentic?
A: Yes, you can absolutely use regular sweet basil instead of Thai basil, and the dish will still be delicious! Thai basil has a distinctive peppery-anise flavor with purple stems that’s ideal for this recipe, but regular basil is a perfectly acceptable substitute. The strong, savory sauce flavors will dominate, and the basil provides an aromatic accent rather than being the primary flavor. That said, if you can find Thai basil (increasingly available at regular supermarkets in the fresh herb section), it’s worth seeking out because it does add that authentic Thai taste. The absolute most authentic version uses holy basil (krapow), which has an even more intense peppery flavor, but it’s so hard to find that even most Thai restaurants use regular Thai basil instead. Bottom line: Don’t let basil availability stop you from making this recipe—it’s fantastic with any type of basil!
Q2: Why is my Thai basil chicken sauce watery instead of thick and glossy?
A: A watery sauce usually means you either didn’t cook it long enough or the heat wasn’t high enough. After adding the sauce in step 7, you need to cook it for a full 3 minutes over medium-high heat, stirring occasionally, until the liquid reduces and the cornstarch thickens it into a glossy coating. The sauce should cling to the chicken and coat the back of a spoon—if it’s still thin, keep cooking for another 1-2 minutes. Make sure your cornstarch was fully dissolved in the sauce mixture before adding it (give it a stir right before pouring). Another common mistake is using too much liquid—stick to the ½ cup broth and ¼ cup water specified in the recipe. If your sauce is still too thin after proper cooking time, you can mix ½ teaspoon cornstarch with 1 tablespoon cold water and stir it in, cooking for another minute to thicken. Remember that traditional Thai basil chicken shouldn’t be swimming in sauce—it should have just enough to coat everything with a thick glaze.
Q3: How spicy is this recipe, and how can I make it milder for kids?
A: As written with 2 tablespoons of Asian chili sauce plus 1 fresh chili, this recipe is moderately spicy—probably around a 4-5 on a scale of 1-10. For families with young children or anyone sensitive to heat, you can easily adjust: (1) Reduce the chili sauce to just ½-1 tablespoon or eliminate it entirely; (2) Skip the fresh chili completely or deseed it before adding (seeds contain most of the heat); (3) The brown sugar already in the sauce helps balance heat, but you could add an extra teaspoon to further mellow it. You can also make a mild batch for the family and serve sriracha, chili crisp, or sliced fresh chilies on the side so adults can add their own heat. Remember that authentic Thai pad krapow is quite spicy (often made with 5-10 whole bird’s eye chilies!), but this recipe is infinitely adjustable to your preferences. Start mild and gradually increase heat in future batches as your family’s heat tolerance develops. The savory-sweet sauce flavors are so good that even a mild version without chili is absolutely delicious!
Q4: Can I make this Thai basil chicken ahead of time for meal prep?
A: Yes! This is actually an excellent meal prep recipe. For best results, make the complete dish but stop before adding the Thai basil. Store the cooked chicken and sauce mixture in airtight containers in the refrigerator for up to 4-5 days, or freeze for up to 3 months. When ready to eat, reheat the chicken mixture in a skillet or microwave until hot, then add fresh Thai basil and stir just until wilted. This method keeps the basil fresh and aromatic rather than overcooked. Store rice separately from the chicken mixture to prevent it from absorbing all the sauce and becoming mushy. You can also do ingredient prep ahead: chop all the vegetables and mix the sauce 1-2 days in advance and store in the fridge, then do the quick cooking on the day you want to eat. The actual cooking takes only 15 minutes, so prepping ingredients ahead means you can have dinner on the table super fast even on busy weeknights. The flavors actually deepen and improve after a day in the fridge, making leftovers arguably even better than fresh!
Q5: What’s the difference between ground chicken and diced chicken for this recipe?
A: Both work beautifully but create slightly different textures and cooking experiences! Ground chicken (the recipe default) cooks incredibly fast (2-3 minutes), breaks up into small pieces that soak up the sauce perfectly, and requires no prep beyond measuring—making it the fastest and easiest option. This is what’s most commonly used in Thai street food versions. Diced chicken breast or thighs requires you to cut the chicken into small bite-sized pieces, takes slightly longer to cook (3-4 minutes), and creates more substantial, chewier pieces that some people prefer. Chicken thighs stay juicier and have more flavor than breasts but are fattier. If using diced chicken, cut pieces quite small (about ½-inch cubes) so they cook through quickly over high heat. You can also “mince” chicken breast yourself by pulsing it in a food processor, which creates a texture between ground and diced. Ground chicken is my recommendation for weeknight speed and authentic street food texture, but use diced if that’s what you have or prefer!
Q6: Do I really need fish sauce, and what does it add to Thai basil chicken?
A: Fish sauce is one of the essential ingredients that makes Thai food taste authentically Thai—it adds a deep, savory umami flavor that’s impossible to replicate with other ingredients. While you technically can make this recipe without fish sauce (substitute with extra soy sauce or hoisin sauce), you’ll be missing a significant layer of flavor that gives the dish its authentic character. Fish sauce isn’t “fishy” tasting when used correctly—it adds a salty, savory depth similar to how anchovies enhance Italian pasta sauces without making them taste like fish. Many people who think they don’t like fish sauce actually love Thai food, not realizing fish sauce is a key ingredient! If you’re truly opposed to it or have a fish allergy, use 1 tablespoon of extra soy sauce in its place, but I encourage you to try the authentic version at least once—a bottle of fish sauce costs only a few dollars, lasts for months in the fridge, and transforms countless Asian dishes. Look for Thai or Vietnamese brands (like Red Boat or Three Crabs) in the Asian section of your supermarket. Once you start using it, you’ll find yourself adding it to everything from fried rice to marinades!
Conclusion
This Thai Basil Chicken Rice — Simple Dinner proves that authentic, restaurant-quality Thai food doesn’t require hours of cooking, expensive ingredients, or culinary school training. In just 20 minutes with ingredients from your regular supermarket, you can create a meal that captures the bold, balanced flavors that make Thai cuisine one of the world’s most beloved—salty, sweet, spicy, and aromatic all in perfect harmony.
What makes this recipe truly special is how it delivers such intense flavor with such minimal effort. Chef Rachel makes this at least twice a month, often doubling the batch so she has quick lunches ready for the entire week. It’s become her answer to Thai food cravings—faster than ordering delivery, costs a fraction of the price, and honestly tastes better than most mid-tier Thai restaurants.
Her friend Mery, the Bangkok street food veteran, wasn’t exaggerating when she called this version “shockingly authentic.” The key is that glossy sauce that clings to every piece of chicken, the aromatic hit from the fresh Thai basil, and that perfect balance of flavors that makes you reach for another bite before you’ve even finished chewing.
Ready for more lightning-fast Thai dinners? Try our Quick One-Pan Thai Chicken and Veggies for a vegetable-forward version, or explore our Thai Chicken and Rice One-Pot Dinner for a complete one-pot meal.
The beauty of Thai Basil Chicken Rice is how it adapts to whatever you need—mild for kids, volcanic for heat lovers, with extra vegetables for nutrition, over rice or cauliflower rice, with ground chicken or diced chicken or even tofu—while always delivering that signature combination of intense flavors that makes Thai food so addictive. It’s the kind of recipe that earns a permanent spot in your weeknight rotation, the one you make on autopilot when you need something fast, satisfying, and genuinely exciting.
So grab that bunch of Thai basil, fire up your wok, and discover why pad krapow gai is one of the most popular dishes in all of Thailand. Your taste buds will thank you, and your family will be begging for it weekly!
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