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Annie Graves

Thai Basil Chicken with Jasmine Rice

Make this Thai Basil Chicken with Jasmine Rice! A delicious and aromatic dish with tender chicken, fragrant basil, and a perfect blend of garlic and chilies, served over fluffy jasmine rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Thai Basil Chicken
  • 1 lb boneless skinless chicken thighs or breasts, thinly sliced
  • 1 tbsp vegetable oil or sesame oil
  • 3-4 garlic cloves minced
  • 2-3 Thai chilies sliced (adjust for heat)
  • 1 small onion thinly sliced (optional)
  • 1 red bell pepper thinly sliced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp oyster sauce
  • 1 tsp brown sugar optional
  • 1 cup fresh Thai basil leaves or regular basil if unavailable
  • Lime wedges for serving
For the Jasmine Rice
  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt
Optional Add-Ins
  • 1/2 cup snap peas or green beans for added crunch
  • A fried egg on top for extra richness
Substitutions
  • Vegan: Use tofu instead of chicken and substitute fish and oyster sauce with soy sauce or tamari.
  • Gluten-Free: Use tamari in place of soy sauce and gluten-free oyster sauce.

Method
 

Cook the Jasmine Rice
  1. In a medium saucepan, combine the jasmine rice, water, and a pinch of salt.
  2. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
  3. Fluff with a fork and set aside.
Prepare the Sauce
  1. In a small bowl, mix together the fish sauce, soy sauce, oyster sauce, and brown sugar.
  2. Set aside.
Cook the Chicken
  1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced garlic and sliced Thai chilies, and stir-fry for 30 seconds until fragrant.
  3. Add the sliced chicken to the skillet and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add the Vegetables and Sauce
  1. Add the sliced onion and red bell pepper (and any other vegetables, like snap peas) to the skillet.
  2. Stir-fry for another 2-3 minutes until the veggies are tender-crisp.
  3. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
  4. Let the sauce simmer for 1-2 minutes to thicken slightly.
Add the Basil
  1. Turn off the heat and stir in the fresh basil leaves.
  2. Toss until the basil is wilted and fragrant.
Serve
  1. Serve the Thai Basil Chicken over the cooked jasmine rice.
  2. Garnish with lime wedges and enjoy!

Notes

Nutritional Information (Per Serving):

  • Calories: 400-450
  • Carbohydrates: 50g
  • Protein: 25g
  • Fat: 12g
  • Saturated Fat: 2g
  • Sodium: 800mg
  • Fiber: 3g
  • Sugar: 5g
 

Notes/Advice:

  • Additions/Subtractions:
    • Adjust the heat by adding or reducing the number of Thai chilies, or leave them out altogether if you prefer a milder dish.
    • If you can’t find Thai basil, regular basil works well, though Thai basil has a unique anise-like flavor that gives this dish its signature taste.
    • Feel free to add more vegetables, such as bok choy, zucchini, or mushrooms, to make the dish even more nutrient-dense.