Stir-Fried Basil Chicken with Thai Chili and Garlic

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 and spicy stir-fry featuring tender chicken, fresh Thai basil, and bold garlic and chili flavors. This Thai-inspired curry recipe, ready in about 22 minutes, pairs boneless chicken thighs, fresh Thai basil leaves, fresh 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: 12 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

400 grams, thinly sliced boneless chicken thighs
1 cup, loosely packed fresh Thai basil leaves
5 cloves, finely minced fresh garlic cloves
3, finely sliced red Thai bird’s eye chilies
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon palm sugar
2 tablespoons water

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 5 cloves finely minced garlic and 3 sliced red Thai bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 400 grams thinly sliced boneless chicken thighs and stir-fry for 4-5 minutes until the chicken turns opaque and starts to brown at the edges.
Step 3: Mix in 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, and 1 teaspoon palm sugar, stirring continuously to combine and coat the chicken evenly.
Step 4: Pour in 2 tablespoons water and cook for another 2 minutes, allowing the sauce to thicken slightly and cling to the chicken.
Step 5: Remove from heat and immediately toss in 1 cup loosely packed fresh Thai basil leaves, stirring until wilted and aromatic. Serve hot with steamed jasmine rice.