Fresh Farm-Style Thai Basil Chicken Stir Fry

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 bright and savory stir fry featuring ground chicken, aromatic Thai basil, fresh chili, and garlic for a quick, vibrant meal. This Thai-inspired stir-fry recipe, ready in about 25 minutes, pairs Ground chicken, Fresh Thai basil leaves, Garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

1 lb Ground chicken
1 cup tightly packed Fresh Thai basil leaves
4 Garlic cloves, minced
2 Fresh red Thai chilies, sliced thin
2 tbsp Vegetable oil
3 tbsp Soy sauce
2 tbsp Oyster sauce
1 tbsp Fish sauce
1 tsp Palm sugar
1 small White onion, thinly sliced

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 sliced fresh red Thai chilies, stir-frying for 30 seconds until fragrant.
Step 2: Add 1 lb ground chicken and break it apart with a spatula. Stir-fry for 5-6 minutes until the chicken is cooked through and starting to brown.
Step 3: Toss in 1 small thinly sliced white onion and stir-fry for 2 minutes until slightly softened.
Step 4: Add 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp palm sugar. Stir well to coat the chicken and cook another 2 minutes until the sauce thickens and glazes the meat.
Step 5: Remove from heat and stir in 1 cup fresh Thai basil leaves until wilted but still bright green. Serve immediately with steamed jasmine rice.