Spicy Tamarind Stir-Fried Chicken with Thai Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender chicken pieces tossed in a tangy tamarind sauce with fresh Thai basil and fiery chili. This thai 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Spicy Tamarind Stir-Fried Chicken with Thai Basil 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 Tamarind Stir-Fried Chicken with Thai Basil?

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 Tamarind Stir-Fried Chicken with Thai Basil?

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 Tamarind Stir-Fried Chicken with Thai Basil 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 Tamarind Stir-Fried Chicken with Thai Basil?

Thai thai 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.

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