Spicy Basil Stir-Fried Chicken with Thai Chilies

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 stir-fry of tender chicken thighs with fiery Thai bird’s eye chilies and fresh basil leaves, balanced with garlic and savory sauces. This Thai-inspired chicken recipe, ready in about 25 minutes, pairs boneless chicken thighs, Thai bird’s eye chilies, fresh Thai basil leaves 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.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
5, thinly sliced Thai bird’s eye chilies
1 cup, loosely packed fresh Thai basil leaves
4, minced garlic cloves
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp light brown sugar
1 small, sliced white onion
2 tbsp water

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Instructions

Step 1: Cut 1 lb boneless chicken thighs into bite-sized pieces about 1-inch cubes. Set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 5 thinly sliced Thai bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 3: Add the chicken pieces and 1 small sliced white onion to the wok, stir-frying for 5-6 minutes until the chicken is browned and cooked through.
Step 4: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp light brown sugar, mixing well. Pour 2 tbsp water to loosen the sauce and cook for another minute until the sauce thickens slightly.
Step 5: Remove from heat and toss in 1 cup loosely packed fresh Thai basil leaves, stirring quickly until wilted and aromatic. Serve immediately with steamed jasmine rice.