Best-Served Hot Thai Basil Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sizzling stir-fry with tender chicken, fresh Thai basil, and a sweet-spicy sauce that’s the best version of this classic dish you’ll ever make. This Asian recipe (gluten-free), ready in about 27 minutes, pairs boneless chicken thighs, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

12 oz, thinly sliced boneless chicken thighs
2 tbsp vegetable oil
3 cloves, minced garlic
1/2 cup, leaves and tender stems Thai basil
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1/2 tsp red pepper flakes
1 tsp sesame oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 12 oz sliced chicken thighs and stir-fry for 4-5 minutes until golden brown and cooked through, then transfer to a plate.
Step 2: In the same wok, add 3 minced garlic cloves and 1/2 tsp red pepper flakes, stir-frying for 30 seconds until fragrant. Immediately add 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp rice vinegar, stirring until sugar dissolves.
Step 3: Return chicken to wok and toss to coat evenly. Add 1/2 cup Thai basil leaves and stir-fry for 1 minute until basil wilts but remains bright green.
Step 4: Remove from heat and drizzle with 1 tsp sesame oil. Serve immediately over steamed rice for the best flavor experience while hot.