Siamese Basil Stir-Fried Chicken with Garlic and Chilies

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 quick stir-fry featuring tender chicken bites tossed with fiery garlic, fresh chilies, and aromatic basil leaves for a bold Thai classic. This Thai recipe, ready in about 20 minutes, pairs boneless chicken thighs, vegetable oil, garlic cloves 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: 10 min Serves 4 Thai cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

500 g, sliced thinly boneless chicken thighs
3 tbsp vegetable oil
6, finely chopped garlic cloves
4, sliced bird’s eye chilies
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp white sugar
1 cup fresh Thai holy basil leaves
2 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 6 finely chopped garlic cloves and 4 sliced bird’s eye chilies, stir-frying for 30 seconds until aromatic but not burnt.
Step 2: Add 500 g thinly sliced boneless chicken thighs and stir-fry for 3-4 minutes until the chicken turns white and is nearly cooked through.
Step 3: Mix in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tsp white sugar, tossing quickly to coat the chicken evenly.
Step 4: Pour in 2 tbsp water to create a little steam, stir-frying for another 2 minutes until the sauce thickens and clings to the chicken.
Step 5: Remove from heat and fold in 1 cup fresh Thai holy basil leaves, stirring just until wilted and fragrant. Serve immediately with steamed rice.