Easy Thai Basil Chicken Rice Bowl

Looking for a weeknight meal that’s both bold and comforting? Thai basil chicken rice offers just that. First, you’ll love how quickly it comes together. In under 30 minutes, you’ll have a fragrant dish that’s bursting with flavor. Next, the combination of tender chicken, garlic, and chilies delivers a mouth-watering kick. Meanwhile, sweet soy and fish sauce balance the heat perfectly. Moreover, fresh Thai basil adds an herbal brightness you won’t find in ordinary chicken recipes.

This bowl is versatile, too. Serve it over plain jasmine rice for a classic experience. Or serve with my high protein Korean purple rice recipe for a protein boost. Either way, you’ll enjoy the savory sauce coating every grain. Also, it’s easy to scale up for guests or meal-prep for the week. Finally, cleanup takes just minutes, thanks to one-pan cooking. Whether you’re cooking for family or just yourself, this Thai basil chicken rice recipe delivers restaurant-quality flavor at home. Give it a try tonight—you’ll be amazed at how a few simple ingredients can transform your dinner routine.

Easy Thai Basil Chicken Rice Bowl

This Thai basil chicken rice combines tender chicken, garlic, and chilies in a savory sauce. Then, it’s spooned over steaming jasmine rice for the perfect balance of heat and sweetness. With fresh Thai basil stirred in at the end, each bite feels bright and aromatic. It’s fast, flavorful, and ideal for busy nights or easy meal prep.

Author: Rice Zhang Cooking Method: Stove Top Cuisine: Thai

Print Recipe

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner

Ingredients

Servings

• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 2 Thai chilies, sliced
• 2 Tbsp soy sauce
• 1 Tbsp Oyster sauce
• 1 tsp sugar
• 1 cup jasmine rice, cooked
• 1 cup fresh Thai basil leaves
• 1 egg
• 1 lb Ground chicken
• 1 Tbsp Hoisin sauce

Instructions

1. Cook jasmine rice according to package directions and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add garlic and chilies and sauté until fragrant, about 30 seconds.
   
4. Add ground chicken and cook, breaking it up with a spoon, until no longer pink, about 5–6 minutes. Stir in soy sauce, fish sauce, Thai basil leaves and sugar until the chicken is evenly coated.
   
5. In a small pan over medium heat, add a teaspoon of olive oil and crack in the egg.
6. Fry the egg until the white is set but the yolk remains runny, about 2–3 minutes.
7. Spoon the chicken and rice onto plates and top each with the fried egg.
   

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