Spicy Thai Basil Chicken Stir-Fry With Jasmine Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 2 cups uncooked jasmine rice, rinsed
• 1 1/2 lb (680 g) boneless skinless chicken thighs, thinly sliced
• 2–3 tbsp neutral oil (canola, vegetable, or peanut)
• 8 garlic cloves, minced
• 6–10 Thai bird’s eye chilies, finely chopped (to taste)
• 1 red chili (Fresno or red jalapeño), sliced
• 2 medium shallots, thinly sliced
• 2 packed cups Thai basil leaves (or Thai sweet/Italian basil)
• 3 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce (optional, for color)
• 1 1/2 tbsp brown sugar or palm sugar
• 3 tbsp water or low-sodium chicken broth
• 4 large eggs (optional, for serving)

Do This

• 1. Cook 2 cups jasmine rice according to package directions (about 15 minutes) so it is ready when the stir-fry is done.
• 2. Thinly slice chicken; mince garlic; finely chop chilies; slice shallots and extra red chili; pick basil leaves.
• 3. In a small bowl, whisk fish sauce, oyster sauce, light soy sauce, dark soy sauce (if using), brown sugar, and water/broth.
• 4. Heat 2 tbsp oil in a hot wok or large skillet over medium-high to high heat until shimmering. Quickly stir-fry garlic and chilies for 20–30 seconds, just until fragrant.
• 5. Add chicken and shallots; stir-fry 4–6 minutes until chicken is cooked through and lightly browned.
• 6. Pour in sauce; toss 1–2 minutes until glossy and slightly thickened.
• 7. Turn off heat, add basil, and toss just until wilted. Serve immediately over hot jasmine rice; top with a fried egg if you like.

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Why You’ll Love This Recipe

• Fast, weeknight-friendly stir-fry ready in about 30–35 minutes.
• Packed with bold flavor from garlic, chilies, fish sauce, and loads of fresh basil.
• Uses simple, easy-to-find ingredients with flexible spice levels.
• Perfect over fluffy jasmine rice and even better with a crispy-edged fried egg on top.

Grocery List

• Produce: Garlic (8 large cloves), Thai bird’s eye chilies (6–10), 1 red chili (Fresno or red jalapeño), 2 medium shallots (or 1 small red onion), 2 packed cups Thai basil (or Thai sweet/Italian basil), limes (optional, for serving), cucumber (optional, for serving)
• Dairy / Eggs: 4 large eggs (optional, for serving with fried eggs)
• Pantry: Jasmine rice, neutral cooking oil (canola, vegetable, or peanut), fish sauce, oyster sauce, light soy sauce, dark soy sauce (optional), brown sugar or palm sugar, water or low-sodium chicken broth, salt and pepper (as needed)

Full Ingredients

For the Jasmine Rice

• 2 cups jasmine rice, uncooked
• 2 1/2–3 cups water (or per package directions)
• Pinch of salt (optional)

For the Spicy Thai Basil Chicken Stir-Fry

• 1 1/2 lb (680 g) boneless skinless chicken thighs, thinly sliced against the grain into bite-sized strips
• 2–3 tbsp neutral oil (canola, vegetable, or peanut), divided
• 8 large garlic cloves, minced (about 3 tbsp)
• 6–10 Thai bird’s eye chilies, finely chopped (adjust to heat preference)
• 1 red chili (Fresno or red jalapeño), thinly sliced (for color and mild heat)
• 2 medium shallots, thinly sliced (or 1 small red onion)
• 2 packed cups Thai basil leaves (about 50 g), left whole or torn if large
  • If Thai basil is unavailable, substitute Thai sweet basil or Italian basil.

For the Stir-Fry Sauce

• 3 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce (optional, for deeper color and richness)
• 1 1/2 tbsp brown sugar or palm sugar, packed
• 3 tbsp water or low-sodium chicken broth
• 1/4 tsp ground white pepper (optional, but traditional)

For Serving

• 4 large eggs (optional, for fried eggs on top)
• Lime wedges (optional, for squeezing over the finished dish)
• Sliced cucumber or simple salad (optional, to cool the heat)
• Extra sliced chilies and basil leaves, for garnish (optional)

Step-by-Step Instructions

Step 1: Cook the Jasmine Rice

Rinse the jasmine rice in cold water 2–3 times, swishing gently with your hand, until the water runs mostly clear. This removes excess starch so the rice cooks up fluffy, not gummy.

Add the rinsed rice to a medium saucepan or rice cooker with 2 1/2–3 cups of water and a pinch of salt if you like. If using a rice cooker, cook according to the manufacturer’s instructions (usually about 15 minutes). If using a saucepan, bring to a gentle boil over medium-high heat, then reduce to low, cover tightly, and simmer at a gentle bubble (about 190–200°F / 88–93°C) for 12–15 minutes, until the water is absorbed and the rice is tender.

Turn off the heat and let the rice sit, covered, for at least 5 minutes. Fluff with a fork just before serving so it is light and steamy under the stir-fry.

Step 2: Prep the Chicken and Aromatics

While the rice cooks, thinly slice the chicken thighs against the grain into bite-sized strips. Pat them dry with paper towels so they sear, not steam. Set aside.

Mince the garlic finely. Finely chop the Thai bird’s eye chilies (you can remove the seeds for less heat, but much of the spice lives there). Slice the red chili into thin rings for a mix of color and mild heat. Thinly slice the shallots.

Pick the basil leaves from the stems. Lightly pack them into a measuring cup until you have about 2 packed cups. Keep the leaves whole or tear very large ones in half. Set all aromatics in separate small bowls so they are ready to go; stir-frying happens fast.

Step 3: Mix the Stir-Fry Sauce

In a small bowl or measuring cup, whisk together the fish sauce, oyster sauce, light soy sauce, dark soy sauce (if using), brown or palm sugar, water or chicken broth, and white pepper. Stir until the sugar is completely dissolved and the mixture looks smooth and glossy.

Taste a tiny drop (it will be strong and salty). Remember the sauce will season both the chicken and the rice, so it should taste more intense than a finished dish. Adjust by adding a touch more sugar if you want more sweetness or a bit more fish sauce or soy for added depth.

Step 4: Stir-Fry the Garlic and Chilies

Place a wok or large, heavy skillet (12 inches or larger) over medium-high to high heat. Let it heat for 1–2 minutes until very hot; a drop of water should sizzle immediately on contact.

Add 2 tbsp of neutral oil and swirl to coat. When the oil is shimmering but not smoking, add the minced garlic and chopped Thai chilies. Stir-fry quickly for 20–30 seconds, just until fragrant and lightly golden at the edges. Keep them moving constantly to prevent burning; if they darken too fast, briefly reduce the heat.

Stir in the sliced red chili and cook another 10–15 seconds. The goal is to perfume the oil and release the chili heat without browning the garlic too much.

Step 5: Cook the Chicken

Immediately add the sliced chicken and shallots to the hot pan. Spread the chicken out into a single layer as much as possible and let it sear, undisturbed, for about 30–45 seconds to get some color.

Then stir-fry continuously for 4–6 minutes over medium-high to high heat, tossing and flipping so the chicken cooks evenly. If the pan looks dry, add the remaining 1 tbsp of oil. Cook until the chicken is no longer pink in the center and lightly browned in spots; it should reach an internal temperature of at least 165°F (74°C).

The shallots should soften and turn slightly translucent during this time, picking up flavor from the garlic-chili oil.

Step 6: Add the Sauce and Basil

Give the sauce a quick stir, then pour it around the edges of the hot pan so it hits the metal first, helping it sizzle and thicken. Toss everything together so the chicken and shallots are evenly coated.

Cook for 1–2 minutes, stirring constantly, until the sauce reduces slightly and becomes glossy and clings to the chicken. If it reduces too quickly and looks dry, splash in 1–2 tbsp of water to loosen it.

Turn off the heat. Immediately add the basil leaves. Toss continuously for 20–30 seconds, just until the basil is wilted and intensely fragrant but still bright green. Taste and adjust: add a tiny splash of fish sauce for more saltiness or a pinch of sugar if you want a softer edge to the heat.

Step 7: Fry the Eggs (Optional) and Serve

If you like your Thai basil chicken with a crispy-edged fried egg (highly recommended), heat a small nonstick skillet over medium-high heat. Add a thin layer of oil (1–2 tsp). When the oil is hot and shimmering, crack in an egg. Fry for 2–3 minutes, until the whites are set and lacy-crisp at the edges and the yolk is still runny or to your desired doneness. Repeat with remaining eggs.

To serve, spoon hot, fluffy jasmine rice into bowls or deep plates. Top generously with the sizzling spicy Thai basil chicken stir-fry, making sure to scoop up plenty of sauce, garlic, and chilies. Crown each bowl with a fried egg if using. Garnish with extra basil leaves, sliced chilies, and a wedge of lime on the side. Serve immediately while everything is piping hot and fragrant.

Pro Tips

• Prep everything before you start cooking. Stir-frying moves quickly; have all ingredients chopped, measured, and ready so nothing burns while you scramble for the next item.
• Use high heat and a big pan. A hot wok or large skillet prevents the chicken from steaming and gives it a nice seared flavor. Overcrowding leads to pale, watery stir-fry.
• Adjust the heat level to your comfort. Use fewer Thai bird’s eye chilies or remove seeds for milder heat, or add more for a true fiery kick. You can also mix in a milder red chili for color without too much extra spice.
• Add basil off the heat. Basil bruises and turns dark if cooked too long. Stir it in at the very end with the heat off so it stays bright and aromatic.
• Make it saucier if you like. If you prefer more sauce to soak into the rice, add an extra 2–3 tbsp of water or broth when you add the sauce and cook just until slightly thickened.

Variations

• Ground Chicken (Pad Kra Pao Gai Sap): Swap the sliced chicken thighs for 1 1/2 lb ground chicken. Brown the ground chicken in the hot pan after frying the garlic and chilies, breaking it up with a spatula, then continue with the recipe as written.
• Mixed Veggie Version: Add 1–2 cups of quick-cooking vegetables such as sliced bell peppers, green beans, or baby corn. Stir-fry them for 1–2 minutes after the aromatics, before adding the chicken so they stay crisp-tender.
• Pork, Beef, or Tofu Swap: Use thinly sliced pork shoulder, flank steak, or firm tofu instead of chicken. For tofu, press it well, cut into small cubes, and pan-fry until golden on all sides before adding the aromatics and sauce.

Storage & Make-Ahead

Store leftover Thai basil chicken and rice separately, if possible. Cool completely, then transfer the stir-fry to an airtight container and refrigerate for up to 3 days. Rice can also be refrigerated for 3–4 days. Reheat the chicken gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between, until hot. Reheat rice with a sprinkle of water, covered, until steamy. Basil will lose some of its fresh aroma on storage, so if you plan ahead, you can stir in a small handful of fresh basil leaves after reheating to bring back that just-cooked fragrance. This dish is not ideal for freezing, as the basil and texture of the chicken can suffer.

Nutrition (per serving)

Approximate values for 1 of 4 servings, including rice but without fried egg: about 550 calories; 30 g protein; 65 g carbohydrates; 18 g fat; 3–4 g fiber; sodium approximately 1,600–1,900 mg (sodium will vary based on specific brands of fish sauce, oyster sauce, and soy sauce). Adding a fried egg contributes roughly an additional 90 calories, 6 g protein, and 7 g fat.