Pan-Seared Thai Basil Chicken with Chili and Garlic

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.

Ground chicken stir-fried with aromatic garlic, fiery Thai bird’s eye chilies, and fresh holy basil leaves for a spicy, fragrant main dish. This Thai recipe (gluten free), ready in about 25 minutes, pairs ground chicken, garlic cloves, Thai bird’s eye chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and finely mince 6 garlic cloves and thinly slice 4 Thai bird’s eye chilies, keeping seeds for extra heat. Slice 2 green onions into 1-inch pieces.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add minced garlic and sliced chilies, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb ground chicken to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until the chicken is no longer pink and starts to brown on the edges.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp white sugar. Cook for another 2 minutes until the sauce thickens slightly and coats the chicken.
  5. Step 5: Remove from heat and immediately fold in 1 cup fresh holy basil leaves and sliced green onions, stirring until the basil wilts and releases its aroma, about 1 minute.
  6. Step 6: Serve hot over steamed jasmine rice for a classic Thai meal.

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