Spicy Basil Stir-Fried Chicken with Thai Chilies
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 ready in about 25 minutes pairs boneless chicken thighs, thinly sliced Thai bird’s eye chilies, loosely packed 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Basil Stir-Fried Chicken with Thai Chilies 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 Spicy Basil Stir-Fried Chicken with Thai Chilies?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in Spicy Basil Stir-Fried Chicken with Thai Chilies?
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 Spicy Basil Stir-Fried Chicken with Thai Chilies 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 Spicy Basil Stir-Fried Chicken with Thai Chilies?
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.
