Minced chicken stir-fried with basil and red chilli beside a mound of white rice topped with a fried egg, cucumber slices on a white plate. — Photo: PattayaPatrol · CC BY-SA 4.0 · Wikimedia Commons

Thai · Lunch · Dinner

Thai Holy Basil Chicken Stir-Fry

Name: Thai Holy Basil Chicken Stir-Fry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Thai
Ingredients: 1 1/2 cups brown jasmine rice; 2 1/2 cups water, for the rice; 500 g lean minced chicken breast; 6 cloves garlic; 4 Thai bird's eye chillies; 2 medium shallots, thinly sliced; 1 1/2 cups green beans, cut into 2 cm pieces; 2 packed cups holy basil leaves (or Thai basil); 1 tbsp oyster sauce; 1 tbsp light soy sauce; 2 tsp fish sauce; 1 tsp dark soy sauce; 1 tsp brown sugar; 3 tbsp water, for the sauce; 4 tsp vegetable oil, divided; 4 large eggs

ผัดกะเพราไก่ (Pad Krapow Gai)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Fiery, garlicky minced chicken tossed with fragrant holy basil and crisp green beans in a glossy savoury sauce, served over nutty brown jasmine rice with a crisp-edged egg. A lighter take on Thailand's favourite street-stall lunch.

Prep: 15 min
Cook: 50 min
Total: 65 min
Serves: 4

Easy
Dairy Free
High protein

29%

Per serving578kcal29% of a 2,000 kcal day

42gProtein

66gCarbs

15gFat

5gFiber

Calories come from: Carbs 46% · Fat 24% · Protein 30%

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Ingredients

For 4 servings

1 1/2 cups300 gbrown jasmine rice
2 1/2 cups600 gwater, for the rice
500 glean minced chicken breast
6 cloves18 ggarlic
48 gThai bird's eye chillies
2 medium60 gshallots, thinly sliced
1 1/2 cups150 ggreen beans, cut into 2 cm pieces
2 packed cups40 gholy basil leaves (or Thai basil)
1 tbsp18 goyster sauce
1 tbsp16 glight soy sauce
2 tsp12 gfish sauce
1 tsp6 gdark soy sauce (optional)
1 tspbrown sugar
3 tbsp45 gwater, for the sauce
4 tsp18 gvegetable oil, divided
4 large200 geggs

Steps

1
Rinse the rice in a sieve until the water runs clear.
2
Put the rice and 2 1/2 cups water in a pot, bring to a boil, then cover and simmer on low for 40 minutes.
3
Take the rice off the heat and leave it covered for 10 minutes, then fluff with a fork.
4
While the rice cooks, pound the garlic and chillies to a rough paste in a mortar, or chop them finely.
5
In a small bowl, stir together the oyster sauce, light soy sauce, fish sauce, dark soy sauce (if using), brown sugar and 3 tbsp water.
6
Heat 1 tsp oil in a non-stick wok over medium-high heat and fry the eggs one or two at a time until the whites are fully set and the edges crisp; set aside.
7
Add the remaining 1 tbsp oil to the wok and stir-fry the garlic-chilli paste and shallots for 30 seconds until fragrant.
8
Add the minced chicken and stir-fry, breaking it up, for 4-5 minutes until no pink remains and it reaches 74 °C / 165 °F.
9
Add the green beans and stir-fry for 2 minutes until bright green but still crunchy.
10
Pour in the sauce and toss for 1 minute until it coats the chicken.
11
Turn off the heat, add the basil leaves and toss until just wilted.
12
Serve the chicken over the rice, topped with a fried egg.

Swaps, storage and make-ahead

Swaps

Use firm tofu, crumbled and pressed, instead of chicken, with a mushroom-based vegetarian stir-fry sauce in place of oyster sauce and soy sauce in place of fish sauce, and skip the egg for a vegan version.
Swap the light and dark soy sauces for tamari and use an oyster sauce and fish sauce labelled gluten-free to make it gluten-free.
Use white jasmine rice instead of brown for a softer, quicker-cooking rice that matches the street-stall style.
If you can't find holy basil, use Thai basil or a mix of regular basil and a few mint leaves.

Storage

Refrigerate the chicken stir-fry and rice in separate airtight containers within 2 hours. Cool the rice quickly by spreading it out so it chills fast, eat it within 1 day and reheat it only once. Eat the chicken within 3 to 4 days, reheating until steaming hot. The fried eggs and wilted basil are best fresh, so cook eggs to order rather than storing them.

Make ahead

Cook the rice, mix the sauce, trim the green beans and pound the garlic-chilli paste up to a day ahead and keep them covered in the fridge. Stir-fry the chicken, add the basil and fry the eggs just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyFishMolluscsEggs

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (497 g)	Per 100 g
Calories	578 kcal	116 kcal
Protein	42.3 g	8.5 g
Carbohydrates	66.4 g	13.4 g
of which sugars	4.4 g	0.9 g
Fiber	4.5 g	0.9 g
Fat	15.2 g	3.1 g
of which saturated	3.4 g	0.7 g
Sodium	721 mg	145 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.