Pan-Seared Thai Basil Chicken with Chili Garlic Sauce
A vibrant stir-fry featuring tender chicken pieces cooked with fresh Thai basil, garlic, and fiery chilies in a savory sauce. This thai-inspired chicken ready in about 25 minutes pairs boneless chicken thighs, diced, fresh Thai basil leaves, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb boneless chicken thighs, diced
- 1 cup fresh Thai basil leaves
- 4 cloves garlic cloves, minced
- 2 red Thai chilies, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 medium white onion, sliced
- 1 cup green beans, trimmed and halved
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 2 sliced red Thai chilies, sauté for 30 seconds until fragrant but not burnt.
- Step 2: Add 1 lb diced boneless chicken thighs and cook, stirring frequently, for 5-6 minutes until the chicken is browned and cooked through.
- Step 3: Stir in 1/2 medium sliced white onion and 1 cup halved green beans; cook for 3 minutes until vegetables are tender-crisp.
- Step 4: Add 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar; stir well to coat, cooking for 2 more minutes until sauce thickens slightly.
- Step 5: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted and aromatic, then serve immediately.
Frequently asked questions
How long does Pan-Seared Thai Basil Chicken with Chili Garlic Sauce 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 Garlic Sauce?
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 fresh thai basil leaves from drying out.
Can I substitute ingredients in Pan-Seared Thai Basil Chicken with Chili Garlic Sauce?
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 Garlic Sauce 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.
What goes well with Pan-Seared Thai Basil Chicken with Chili Garlic Sauce?
Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
