Stir-Fried Basil Chicken with Thai Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Thai stir-fry featuring ground chicken, fiery Thai chilies, and aromatic holy basil leaves for a perfect balance of heat and fragrance. This thai-inspired curry ready in about 25 minutes pairs ground chicken, vegetable oil, minced 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 6 sliced Thai bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
  2. Step 2: Add 1 lb ground chicken to the wok and stir-fry for 4-5 minutes, breaking up the meat until cooked through and starting to brown.
  3. Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp dark soy sauce, and 1 tsp sugar, cooking for another 2 minutes until the sauce thickens slightly and coats the chicken.
  4. Step 4: Toss in 1 small sliced white onion and 1 cup fresh holy basil leaves, stir-frying for 1-2 minutes until the basil wilts and onions soften but retain some crunch. Serve immediately with jasmine rice.

Frequently asked questions

How long does Stir-Fried Basil Chicken with Thai Chilies 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 Stir-Fried Basil Chicken with Thai Chilies?

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 ground chicken from drying out.

Can I substitute ingredients in Stir-Fried Basil Chicken with Thai Chilies?

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 Chilies 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 Chilies?

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.

What others are saying

Related recipes