Thai Basil Chicken with Jasmine Rice

Thai basil chicken with jasmine rice is a fast, flavor-packed stir-fry made with juicy ground chicken, aromatic Thai basil, garlic, ginger, and spicy chili sauce. Served over fluffy jasmine rice, it’s a satisfying and easy dinner ready in under 30 minutes.

Thai basil chicken with jasmine rice is one of those magical meals that checks every box, it’s quick, packed with bold flavors, and tastes like something straight out of your favorite Thai restaurant. The combination of savory ground chicken, fragrant garlic and ginger, spicy chili sauce, and that fresh pop of basil all served over perfectly steamed jasmine rice? Let’s just say it’s comfort food with a kick.

I still remember the first time I made this dish. It came together in under 30 minutes, and the aroma alone had everyone in the house asking, “When’s dinner ready?” It’s now on regular rotation in our home, especially on busy weeknights when I want something fast but satisfying.

Whether you’re a seasoned stir-fry fan or just dipping your toes into Thai cooking, dishes like this or a healthy chicken stir fry rice are great places to start.

Main Ingredients for Thai Basil Chicken with Jasmine Rice (with Descriptions)

Here’s what you’ll need to bring this vibrant Thai basil chicken with jasmine rice to life:

• 2 Tablespoons olive oil – Helps sauté the aromatics and keeps everything from sticking.
• 2 shallots, thinly sliced – Adds a mellow, sweet onion flavor.
• 6 cloves garlic, thinly sliced – The backbone of the flavor base.
• 1 Tablespoon fresh ginger, minced – Adds a peppery, zesty kick.
• 1/2 bell pepper, thinly sliced – For crunch and color.
• 1 pound ground chicken – Lean and protein-packed; turkey works too!
• 2 teaspoons light brown sugar – Balances out the savory and spicy elements.
• 1 Tablespoon fish sauce (or hoisin as substitute) – Brings that signature umami punch.
• 1/4 cup low-sodium soy sauce (64g) – Savory depth and seasoning.
• 1 Tablespoon oyster sauce – Rich, slightly sweet, and extra savory.
• 2 Tablespoons chili garlic sauce or Sambal Oelek – Adjust to your heat level.
• ½ cup low-sodium chicken broth (114g) – Helps the sauce coat the chicken evenly.
• 1/4 cup water (57g) + 1 teaspoon cornstarch – A quick slurry to thicken things up.
• 2/3 cup fresh basil leaves – The hero of the dish! Thai basil if you can find it.
• Cooked jasmine rice – Don’t skip it. Its floral aroma is the perfect base.

Additional Ingredients & Substitutions

While the core ingredients are essential, you can tweak and add things to suit your taste or availability. Some options include:

• Chopped peanuts – A sprinkle of peanuts adds a delightful crunch, similar to what you’d find in a sesame chicken over rice dish.
• Chili flakes or fresh Thai chili – For those who want to take the spice to the next level, a few extra chilis can really ramp up the heat.
• Lime wedges – A squeeze of fresh lime juice brightens up the dish and enhances the basil’s flavor.
• Carrot ribbons – If you want a bit more texture and color, thin strips of carrot would add a nice touch.
• Basmati rice or even quinoa – If you prefer a different base, basmati rice works well, or you can make a protein-packed dish by using quinoa.

Expert Tips for Perfect Thai Basil Chicken with Jasmine Rice​

Here are some expert tips to make your Thai basil chicken with jasmine rice truly shine:

• Use fresh basil: Fresh basil makes all the difference in this dish. It’s key to that fragrant, peppery flavor that sets Thai basil chicken apart from other chicken dishes. If you can find it at the store, opt for Thai basil for an authentic experience. If not, sweet basil is an okay substitute, though it won’t have that same distinct taste.
• Control the heat: Adjust the amount of chili sauce to your liking. If you love spice, feel free to add more chili sauce or even toss in some jerk rice and peas for a bit of a different twist. On the other hand, if you’re not into spicy foods, you can leave out the chili sauce entirely or replace it with a milder sauce.
• Make it in one pan: After sautéing the vegetables, ground chicken, and sauce ingredients, you can simmer everything together in one pan to maximize flavor. This method also makes cleanup a breeze, much like a one pan chicken and rice dinner.
• Don’t overcook the chicken: Ground chicken cooks quickly, so keep an eye on it. Overcooking it can lead to dry meat, and we don’t want that!
• Add a fried egg: For the true Thai experience, top your dish with a fried egg. The runny yolk adds richness and is the perfect complement to the savory, spicy flavors of the chicken.

Recommended Techniques

• Marinate for extra flavor: For even deeper flavor, marinate the chicken in a bit of soy sauce, fish sauce, and minced garlic for 15-30 minutes before cooking.
• Cook jasmine rice perfectly: Rinse the rice under cold water before cooking to remove excess starch and prevent it from being too sticky.
• High heat for stir-frying: Use high heat to stir-fry the chicken and vegetables quickly. This helps them cook evenly while retaining their texture and color.
• Stir continuously: As the sauce simmers, stir often to avoid burning and ensure that all the ingredients are well-coated.

Step-by-Step Instructions​

1. Heat the oil: In a large skillet or wok, heat the olive oil over medium-high heat. Add the shallots, garlic, and ginger, cooking for 1-2 minutes until fragrant.
2. Cook the vegetables: Add the bell pepper and cook for another 2-3 minutes, until tender.
3. Cook the chicken: Add the ground chicken to the pan. Stir it well to break up the meat and cook until browned, about 5-7 minutes.
4. Add the sauces: Stir in the fish sauce, soy sauce, oyster sauce, and brown sugar. Mix well to coat the chicken and vegetables.
5. Simmer the sauce: Pour in the chicken broth and water, bringing it to a simmer. Add cornstarch to thicken the sauce. Cook for an additional 2-3 minutes.
6. Add the basil: Stir in the fresh basil leaves and cook for another 1-2 minutes until they’re wilted and aromatic.
7. Serve: Spoon the chicken mixture over cooked jasmine rice and serve immediately, optionally topping with a fried egg.

Additional Guide: Make It Your Own

One of my favorite things about this Thai basil chicken with jasmine rice is how customizable it is. Want to make it gluten-free? Just swap out the soy sauce for tamari. Need to sneak more veggies into your kids’ dinner? Grate a carrot or two into the mix. You could even add a fried egg on top for that classic Thai street food vibe.

If you’re feeling adventurous, try making your own chili garlic sauce, it’s surprisingly simple and lets you control the spice level. Or, switch things up with coconut rice for a little sweetness against the savory chicken.

And if you’re cooking for a crowd? This recipe doubles beautifully. Just use a large enough pan and you’re golden.

FAQs About Thai Basil Chicken with Jasmine Rice​

Conclusion

So there you have it, friend, a comforting, flavorful, and totally doable recipe for Thai basil chicken with jasmine rice. It’s one of those meals that feels fancy but is secretly so simple. Whether you’re feeding your family, meal-prepping for the week, or just treating yourself to a bowl of something good, this dish brings joy in every bite.

And hey, don’t be afraid to make it your own. Cooking’s not about perfection, it’s about creating something delicious and enjoying the process. If you try it out, I’d love to hear how it goes!

Happy cooking from my kitchen to yours.

With love,

Thai Basil Chicken with Jasmine Rice

This Thai Basil Chicken with Jasmine Rice is a quick, flavorful dish that combines savory chicken, spicy chili sauce, and fresh basil. Served with aromatic jasmine rice, it’s perfect for a busy weeknight meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 30 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Thai

Servings 4 servings

Calories 350 kcal

Equipment

• Skillet
• Wok

Ingredients

  

• 2 Tablespoons Olive oil
• 2 thinly sliced Shallots
• 6 cloves, thinly sliced Garlic
• 1 Tablespoon, minced Fresh ginger
• 1/2 thinly sliced Bell pepper
• 1 pound Ground chicken
• 2 teaspoons Light brown sugar
• 1 Tablespoon Fish sauce
• 1/4 cup Low-sodium soy sauce
• 1 Tablespoon Oyster sauce
• 2 Tablespoons Chili garlic sauce or Sambal Oelek
• 1/2 cup Low-sodium chicken broth
• 1/4 cup Water
• 1 teaspoon Cornstarch
• 2/3 cup Fresh basil leaves
• 1 serving Cooked jasmine rice

Instructions

 

• Heat the oil in a large skillet or wok over medium-high heat. Add shallots, garlic, and ginger, cooking for 1-2 minutes until fragrant.
• Add the bell pepper and cook for another 2-3 minutes, until tender.
• Add the ground chicken and cook, breaking it up, until browned, about 5-7 minutes.
• Stir in the fish sauce, soy sauce, oyster sauce, and brown sugar. Mix to coat the chicken and vegetables.
• Pour in the chicken broth and water, bringing to a simmer. Add cornstarch to thicken the sauce. Cook for 2-3 minutes.
• Add fresh basil leaves and cook until wilted, about 1-2 minutes.
• Serve the chicken mixture over cooked jasmine rice. Optionally, top with a fried egg.

Notes

Feel free to adjust the heat level with more or less chili garlic sauce. You can also use turkey in place of chicken!

Keyword Chicken, Spicy, Stir Fry

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