ThaiLunch

Recipe Story

origins & traditions

This beloved Thai street food dish transforms into a convenient one-pot meal that captures all the bold, aromatic flavors of Pad Krapow Gai. Tender chicken thigh pieces are stir-fried with pungent garlic, fiery chilies, and fragrant Thai holy basil, then combined with fluffy jasmine rice in a savory sauce made from fish sauce, soy sauce, and oyster sauce. The dish develops layers of umami flavor as the rice absorbs the aromatic cooking liquids, while the basil releases its distinctive peppery-sweet notes. This simplified one-pot version maintains the authentic taste profile while making it accessible for home cooks seeking a quick, satisfying lunch that rivals any Thai restaurant offering. The result is a harmonious balance of savory, slightly sweet, and herbaceous flavors with just the right amount of heat.

Instructions

step by step

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Rinse the jasmine rice under cold water until water runs clear, then drain well and set aside.
Mince the garlic cloves finely. Slice the chilies on the diagonal into thin rings. Cut the chicken thighs into bite-sized pieces approximately 1-inch in size.
Heat a large wok or deep skillet over high heat. Add the vegetable oil and swirl to coat the surface.
Add the minced garlic and sliced chilies to the hot oil. Stir-fry for 30 seconds until fragrant but not browned.
Add the chicken pieces to the wok. Stir-fry for 4-5 minutes, breaking up any clumps, until the chicken is no longer pink on the outside.
Add the fish sauce, soy sauce, and oyster sauce to the wok. Stir well to coat the chicken evenly.
Add the drained rice to the wok and stir-fry for 2 minutes, ensuring the rice is well coated with the sauce mixture.
Pour in 2 cups of water. Stir once, then bring to a boil over high heat.
Once boiling, reduce heat to low, cover the wok tightly with a lid, and simmer for 15 minutes without lifting the lid.
After 15 minutes, turn off the heat and let stand covered for 5 minutes to allow the rice to finish steaming.
Remove the lid, add the fresh Thai basil leaves, and gently fold them into the rice mixture using a spatula.
Taste and adjust seasoning if needed. The dish should be savory with a slight sweetness and noticeable basil aroma.
Divide among serving bowls and serve immediately while hot.

Thai Basil Chicken Rice Bowl

3.9 (19)

A fragrant one-pot Thai classic featuring tender chicken, aromatic holy basil, and jasmine rice cooked together with garlic, chilies, and savory fish sauce for an authentic weekday lunch.

medium

40 min

4 servings

Ingredients

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Main Ingredients

500 grams chicken-thigh, cut into bite-sized pieces
2 cups rice-white, rinsed and drained
3 tablespoons basil, fresh leaves, loosely packed

Aromatics

6 cloves garlic, minced
2 teaspoons cayenne, or fresh chilies sliced

Vegetables

1 pieces bell-peppers, sliced thin (optional)

Sauce

3 tablespoons fish-sauce
2 tablespoons soy-sauce
2 tablespoons oyster-sauce

Cooking

3 tablespoons vegetable-oil

Chef Tips

expert advice

•For the most authentic flavor, use Thai holy basil (bai krapow) rather than sweet Italian basil - it has a distinctive peppery, slightly spicy flavor that defines this dish.

•If unavailable, regular Thai basil is the next best option.

•Adjust the number of chilies based on your heat preference; traditional versions are quite spicy.

•Dark meat chicken thighs provide better flavor and texture than breast meat, remaining juicy throughout cooking.

•You can prep the garlic, chilies, and chicken in advance and store them separately in the refrigerator for up to 24 hours.

•For a complete Thai lunch experience, serve with sliced cucumbers and a fried egg on top.

•The egg yolk, when broken, adds richness and helps temper the heat.

•Some cooks like to add a pinch of sugar to balance the salty-savory flavors.

•If the rice seems dry after cooking, add a tablespoon or two of water before the final steaming period.

Thai

👍 Beginner Friendly

45 mineasy