One-Pot Spicy Thai Basil Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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.

A quick and flavorful Thai stir-fry with ground chicken, fresh basil, and spicy chilies, perfect for a weeknight dinner. This Thai-inspired chicken recipe, ready in about 25 minutes, pairs ground chicken, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

1 lb ground chicken
2 tbsp vegetable oil
4 garlic cloves, minced
3 Thai bird’s eye chilies, sliced
1 medium red bell pepper, thinly sliced
3 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1 cup fresh Thai basil leaves
2 stalks green onions, chopped
4 cups steamed jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 sliced Thai bird’s eye chilies, sauté for 30 seconds until fragrant but not burned.
Step 2: Add 1 lb ground chicken to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until browned and cooked through.
Step 3: Stir in 1 thinly sliced red bell pepper, 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Cook for 2-3 minutes until the bell pepper softens and the sauce thickens slightly.
Step 4: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 chopped green onions until the basil wilts.
Step 5: Serve immediately over 4 cups steamed jasmine rice, spooning the savory sauce over the top.