Spicy Tamarind Stir-Fried Thai Basil Chicken

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 quick stir-fry featuring tender chicken tossed with fiery chili, aromatic Thai basil, and tangy tamarind for a perfect balance of heat and sourness. This Thai-inspired chicken recipe, ready in about 22 minutes, pairs boneless chicken thighs, diced, vegetable oil, garlic cloves, minced 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: 12 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs, diced
2 tbsp vegetable oil
4 garlic cloves, minced
3 Thai bird’s eye chilies, sliced
1 tbsp tamarind paste
2 tbsp fish sauce
1 tsp palm sugar
1 cup fresh Thai basil leaves
2 shallots, thinly sliced
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 4 minced garlic cloves and 3 sliced Thai bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 1 lb diced boneless chicken thighs to the wok, spreading it out to sear for 2 minutes without stirring, then stir-fry for an additional 3 minutes until the chicken is cooked through and slightly golden.
Step 3: Stir in 1 tbsp tamarind paste, 2 tbsp fish sauce, 1 tsp palm sugar, and 2 tbsp water, cooking and tossing for 2 minutes until the sauce thickens slightly and coats the chicken.
Step 4: Add 2 thinly sliced shallots and 1 cup fresh Thai basil leaves, tossing everything together over heat for 1 minute until the basil wilts and the shallots soften but retain a slight crunch. Remove from heat and serve immediately.