Spicy Tamarind Stir-Fried Chicken with Thai Basil

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 vibrant stir-fry featuring tender chicken pieces tossed in a tangy tamarind sauce with fresh Thai basil and fiery chili. This Thai recipe, ready in about 25 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 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

400 grams, cut into 1-inch pieces boneless chicken thighs
2 tablespoons vegetable oil
4 cloves, minced garlic cloves
3, finely sliced red Thai bird’s eye chilies
2 tablespoons tamarind paste
2 tablespoons fish sauce
1 tablespoon, finely chopped palm sugar
3 tablespoons water
1 cup, loosely packed fresh Thai basil leaves
1/4 teaspoon white pepper

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 finely sliced red Thai bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 400 grams of boneless chicken thighs cut into 1-inch pieces to the wok. Stir-fry for 5-6 minutes until the chicken is cooked through and starting to brown on the edges.
Step 3: Mix 2 tablespoons tamarind paste, 2 tablespoons fish sauce, 1 tablespoon finely chopped palm sugar, and 3 tablespoons water in a small bowl. Pour this sauce over the chicken and stir well to coat. Continue cooking for 2 minutes until the sauce thickens slightly and glazes the chicken.
Step 4: Turn off the heat and stir in 1 cup loosely packed fresh Thai basil leaves and 1/4 teaspoon white pepper. Toss gently until the basil wilts and releases its aroma. Serve immediately.