Stir-Fried Basil Chicken with Thai Chili and Garlic

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

A fragrant and spicy stir-fry featuring tender chicken, fresh Thai basil, and bold garlic and chili flavors. This thai-inspired curry 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Pour in 2 tablespoons water and cook for another 2 minutes, allowing the sauce to thicken slightly and cling to the chicken.
  5. 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.

Frequently asked questions

How long does Stir-Fried Basil Chicken with Thai Chili and Garlic 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 Stir-Fried Basil Chicken with Thai Chili and Garlic?

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 Stir-Fried Basil Chicken with Thai Chili and Garlic?

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 Stir-Fried Basil Chicken with Thai Chili and Garlic 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 Stir-Fried Basil Chicken with Thai Chili and Garlic?

Thai curry 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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