Garlicky Chicken Stir-Fry with Basil

By AislePrompt Editorial · ·

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 drafted and published.

Savory chicken strips sizzle with garlic and fresh basil in a simple, aromatic sauce. This Thai recipe, ready in about 25 minutes, pairs boneless chicken thighs, garlic, Thai bird's eye chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 15 min Cook: 10 min Serves 2 Thai cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 200g boneless chicken thighs into 1/2-inch strips. Mince 4 garlic cloves and thinly slice 3 Thai bird's eye chilies.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add chicken strips and stir-fry for 3 minutes until no longer pink.
  3. Step 3: Add minced garlic and sliced chilies, stir-frying for 1 minute until fragrant but not browned.
  4. Step 4: Stir in 2 tbsp oyster sauce and 1 tsp fish sauce, cooking for 30 seconds until glossy.
  5. Step 5: Remove from heat, fold in 1/2 cup fresh basil leaves, and serve immediately over 2 cups cooked jasmine rice.

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