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Thai basil chicken rice with ground chicken, fresh Thai basil leaves, sliced bell peppers in glossy savory-sweet sauce over jasmine rice

Thai Basil Chicken Rice — Simple Dinner

Lightning-fast Thai basil chicken stir-fry with ground chicken, aromatic Thai basil, and glossy savory-sweet sauce served over jasmine rice, ready in 20 minutes.​
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Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • ½ bell pepper red or yellow, thinly sliced
  • 1 pound ground chicken or ground turkey, or diced chicken
  • 2 tablespoons oyster sauce
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons light brown sugar
  • 2 tablespoons Asian garlic chili sauce or Sambal Oelek
  • ½ cup low-sodium chicken broth
  • ¼ cup water
  • 1 teaspoon cornstarch
  • ⅔ to 1 cup fresh Thai basil leaves loosely packed
  • 1 green onion cut into 1-inch segments (optional)
  • Cooked jasmine rice for serving

Equipment

  • Large wok or large skillet
  • Sharp chef's knife
  • Cutting Board
  • Measuring spoons
  • Small bowl for sauce
  • Wooden spoon or silicone spatula
  • Meat chopper (optional but helpful)

Method
 

  1. Prep all ingredients before cooking: slice shallots, chop garlic and ginger, seed and mince chili, slice bell pepper, separate Thai basil leaves.​
  2. 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.​
  3. Heat 2 tablespoons oil in wok or large skillet over medium-high to high heat until shimmering.​
  4. Add shallots, garlic, ginger, and chili. Stir-fry 10 seconds to 1 minute until fragrant. Don't inhale—chili fumes make you cough!​
  5. Add bell peppers and stir-fry 2-3 minutes until they get color but remain crisp-tender.​
  6. 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.​
  7. 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.​
  8. 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!​
  9. Serve immediately over steamed jasmine rice. Garnish with extra basil, lime wedges, and optional fried egg.​

Notes

Thai basil: Has purple stems and anise flavor—most authentic. Regular basil works too!​
High heat essential: Creates authentic stir-fry flavor and texture.​
Basil goes in at the end: Should wilt but not cook down completely.​
Fish sauce is key: Adds authentic umami—can substitute extra soy sauce if needed.​
Adjust heat: Reduce or increase chili sauce based on preference.​
Ground vs. diced chicken: Ground cooks fastest; diced works but cut very small.​
Make ahead: Prep all vegetables and mix sauce 1-2 days in advance.​
To freeze: Cook without basil, freeze up to 3 months, add fresh basil when reheating.​
Storage: Keeps 4-5 days in fridge. Store rice separately.​
Calories
Approximately 283 kcal per serving without rice (4 servings)​
Protein
Approximately 23 g protein per serving from ground chicken