Spicy Tamarind Stir-Fried Thai Basil Chicken
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 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tamarind Stir-Fried Thai Basil Chicken take to make?
Total time is about 22 minutes (10 min prep + 12 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 Thai Basil Chicken?
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 vegetable oil from drying out.
Can I substitute ingredients in Spicy Tamarind Stir-Fried Thai Basil Chicken?
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 Thai Basil Chicken 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 Thai Basil Chicken?
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.
