Idiomatic Thai Basil Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 vibrant stir-fry with authentic Thai basil, chili, and garlic, embodying the 'idiomatic' essence of Southeast Asian cuisine. This Asian recipe, ready in about 25 minutes, pairs Chicken breast, Thai basil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 10 min Serves 4 Thai cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz thinly sliced Chicken breast
1/2 cup packed Thai basil
3 cloves minced Garlic
2 finely sliced Thai bird's eye chilies
2 tbsp Soy sauce
1 tbsp Fish sauce
1 tsp Brown sugar
1 tsp Rice vinegar
2 tbsp Vegetable oil
4 cups Cooked jasmine rice

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Add 3 minced garlic cloves and 2 sliced Thai chilies, stir-fry for 30 seconds until fragrant but not browned.
Step 2: Add 12 oz thinly sliced chicken breast and stir-fry for 4-5 minutes until no longer pink in the center and slightly golden at edges.
Step 3: Whisk together 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and 1 tsp rice vinegar in a bowl. Pour over chicken and stir to coat evenly.
Step 4: Add 1/2 cup packed Thai basil leaves and stir for 1 minute until wilted but still vibrant green.
Step 5: Serve immediately over 4 cups cooked jasmine rice, garnished with extra basil leaves.