Pan-Seared Thai Basil Chicken with Chili and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Frequently asked questions

How long does Pan-Seared Thai Basil Chicken with Chili and Garlic take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Thai Basil Chicken with Chili and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.

Can I substitute ingredients in Pan-Seared Thai Basil Chicken with Chili and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Thai Basil Chicken with Chili and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Thai Basil Chicken with Chili and Garlic gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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