Quick Stir-Fried Thai Basil Chicken with Chilies

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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, spicy stir-fry featuring ground chicken, fresh Thai basil, and fiery chilies that comes together quickly for a satisfying weeknight meal. This Thai-inspired stir-fry recipe (gluten free option), ready in about 25 minutes, pairs ground chicken, vegetable oil, garlic cloves 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 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 320 cal/serving

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Ingredients

1 lb ground chicken
2 tbsp vegetable oil
4, minced garlic cloves
3, sliced thin fresh Thai red chilies
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1 cup, loosely packed fresh Thai basil leaves
2, sliced green onions
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 thinly sliced fresh Thai red chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 1 lb ground chicken to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes, stirring frequently, until the chicken is browned and cooked through.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Continue cooking for 2 minutes until the sauce coats the chicken and begins to thicken.
Step 4: Remove the skillet from heat and fold in 1 cup loosely packed fresh Thai basil leaves and 2 sliced green onions, tossing until the basil wilts and releases its aroma.
Step 5: Serve immediately with steamed jasmine rice and lime wedges on the side for squeezing over the dish.