Thai-Inspired Basil Chicken with Rice

Thai basil chicken with rice
Thai basil chicken with rice

This quick Thai-inspired basil chicken is a home-kitchen adaptation built around minced chicken, garlic, chilli and fragrant basil. Traditional versions vary; use Thai holy basil if available, or ordinary basil for a different but tasty result.

Prep: 10 minutes · Cook: 15 minutes · Serves: 2

Instructions

  1. Cook the rice according to the package directions.
  2. Slice the chicken into small, even pieces. Mix the soy sauce, fish sauce if listed, and a little sugar to make the seasoning sauce.
  3. Heat oil in a wok or large skillet. Stir-fry the chicken until browned and cooked through.
  4. Add garlic, chili and the sauce ingredients; toss until fragrant and lightly glossy.
  5. Turn off the heat, fold in fresh basil until just wilted, and serve over the rice.

Watch the Recipe Video Here

Watch: Thai-Inspired Basil Chicken with Rice recipe video

Ingredients

  • 500 g boneless chicken, thinly sliced
  • 2 cups cooked rice
  • 3 garlic cloves, minced
  • 1 red chili, sliced, optional
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster or vegetarian stir-fry sauce
  • 1 teaspoon sugar
  • 1 cup fresh basil leaves
  • 1 tablespoon oil

Instructions

  1. Cook rice according to package directions.
  2. Mix soy sauce, stir-fry sauce and sugar in a small bowl.
  3. Heat oil in a wok or skillet; stir-fry garlic and chili briefly.
  4. Add chicken and cook, stirring, until browned and safely cooked through.
  5. Stir in the sauce, then fold in basil until just wilted. Serve over rice.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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Prep: 10 min

Cook: 15 min

Total: 25 min

Yield: 2

Ingredients

  • 150 g uncooked jasmine rice
  • 300 g minced chicken
  • 1 tbsp neutral oil
  • 3 garlic cloves, finely chopped
  • 1–2 red chillies, finely sliced, to taste
  • 1 small onion, thinly sliced, optional
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce, optional
  • 1 tsp sugar
  • 60 ml water
  • 1 packed cup basil leaves
  • Lime wedges, to serve

Instructions

  1. Cook rice according to the package directions.
  2. Stir soy sauce, oyster sauce, optional fish sauce, sugar and water together in a small bowl.
  3. Heat oil in a wok or wide skillet over medium-high heat. Add garlic and chilli and stir for 20–30 seconds until fragrant.
  4. Add minced chicken and optional onion. Break the chicken into small pieces and cook, stirring, until no pink remains and it reaches 74°C internally.
  5. Pour in the sauce and stir-fry for 1–2 minutes until the chicken is coated and the sauce lightly reduces.
  6. Turn off the heat, fold in basil until just wilted, and serve immediately over rice with lime.