Spicy Stir-Fried Thai Basil Chicken with Chili and Garlic

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 drafted and published.

A fragrant, spicy chicken stir-fry featuring fresh Thai basil leaves, garlic, and fiery red chilies, balanced with savory and sweet seasonings. This Thai recipe, ready in about 25 minutes, pairs ground chicken, fresh Thai basil leaves, red bird’s eye chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

400 g ground chicken
1 cup, loosely packed fresh Thai basil leaves
4, finely sliced red bird’s eye chilies
5, minced garlic cloves
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp palm sugar
2 tbsp water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 5 minced garlic cloves and 4 finely sliced red bird’s eye chilies; stir-fry for 30 seconds until fragrant but not burnt.
Step 2: Add 400 g ground chicken to the wok, breaking it up with a spatula; cook for 5-6 minutes until the chicken is mostly cooked through and starting to brown.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp palm sugar, mixing well to coat the chicken evenly. Add 2 tbsp water to loosen the sauce and cook for another 2 minutes until the mixture thickens slightly.
Step 4: Remove from heat and fold in 1 cup loosely packed fresh Thai basil leaves, stirring just until wilted and aromatic, about 30 seconds. Serve immediately with steamed jasmine rice.