Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Thai Basil Chicken & Basmati Rice (one pot)

Updated: Jan 30, 2021

Before I even give you guys the recipe let me give a disclaimer this is my version of (Thai Basil Chicken.)

The authentic recipes I have seen are the blueprints I have used to create this delicious one pot, so I wanted to keep it along those lines, hence the name. I thoroughly enjoyed creating this recipe and even more so, I thoroughly enjoyed eating it. The ingredients seem aplenty, so it gives the dish a complex vibe but I assure it is not. If you're searching for something simple yet a little different from you traditional one pots, then feel free to try this. I'm sure you will enjoy. Here's my recipe.


4-6 small chicken thighs (skinned and washed)

2 cups Brown Basmati Rice (washed)

1 small carrot (cubed)

1 medium Green Onion (chopped)

4 cloves Garlic (finely chopped)

2 tbsp Ginger (finely grated)

3 tbsp Olive Oil

2 cups Vegetable Stock

2 cups Water

1 cups fresh Basil (chopped)

set aside a bit to garnish

4 tsp Soy Sauce

2 tsp Sesame Oil

5 tbsp Oyster Sauce

2 tbsp Brown Sugar

1 dried Chilli (chopped)

1/4 tsp Paprika

1/4 tsp Black Pepper

1 tsp Salt

Plus more to taste.

Sesame seeds for garnish


●Make marinade by mixing together in a small bowl soy sauce, oyster sauce, black pepper, paprika and salt. Mix well till sugar and salt dissolves.

●Place thighs in a large bowls and pour marinade over chicken ensuring chicken is properly coated and then set aside for 30 mins to an hour. You can marinate this overnight as well.

●In a large skillet or saucepan add olive oil and allow to heat up on a med to high heat. Place thighs fleshy side (reserve marinade) down first in skillet and allow to cook for approximately 8 mins on each side until golden brown. Remove from heat and set aside.

●To skillet add sesame oil and allow to heat up, then add your chopped onions, garlic, ginger and dried chilli and stir well.

●Once onion become translucent add rice and stir well. Once everything is well incorporated stir in remaining marinade from chicken, vegetable stock, water, carrots and basil and bring to a boil.

●Stir in salt to taste, top with thighs and bring to simmer by lowering heat to a medium and placing lid on skillet.

● Cook for 30-40 mins or until rice is soft with a slight bite. If all the liquid has not been absorbed at this time then remove lid and allow to cook until all the liquid has been absorbed.

●Garnish dish with some fresh basil and sesame seeds serve hot and enjoy.

Thanks so much for joining me for another session of Food Therapy. See you soon ❤

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