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Thai Basil Chicken Rice Bowl

This Thai Basil Chicken Rice Bowl is a quick and flavorful meal made with ground chicken, garlic, chilies, and a rich savory sauce, all tossed with fresh basil and served over warm rice. Inspired by Pad Krapow Gai, this easy one-pan recipe is ready in just 25 minutes and is perfect for busy weeknights. It is bold, slightly spicy, and can be easily customized with your favorite add-ins. A simple and satisfying easy chicken rice bowl recipe that is better than takeout.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups jasmine rice cooked
  • 1 lb ground chicken
  • 3 cloves garlic minced
  • 2 Thai chilies finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup Thai basil leaves
  • 1 tbsp oil

Method
 

  1. Cook the jasmine rice following package instructions. Once cooked, fluff gently and keep warm.
  2. Heat a large pan over medium heat. Add oil and allow it to warm until slightly shimmering.
  3. Add the ground chicken to the pan. Break it apart into small crumbles using a spatula. Spread it evenly and cook for 5 to 7 minutes until fully cooked and lightly browned in some areas.
  4. Add minced garlic and chopped chilies. Stir well and cook for 1 to 2 minutes until fragrant.
  5. Pour in soy sauce, oyster sauce, fish sauce, and brown sugar. Mix thoroughly so all the chicken is coated. Let it cook for 2 to 3 minutes until the sauce slightly thickens and clings to the chicken.
  6. Turn off the heat. Add Thai basil leaves and stir gently until the leaves are wilted but still vibrant.
  7. To serve, add rice to bowls and spoon the chicken mixture on top. Allow the sauce to soak into the rice for best flavor.

Notes

  • Adjust spice level by increasing or reducing chilies
  • Use fresh basil for best taste and aroma
  • Do not overcook basil to keep color and flavor