Stir-Fried Chicken with Basil and Chili

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Quick-cooked chicken with aromatic garlic, fresh basil, and a spicy kick from Thai chilies. This Thai recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, soy sauce, oyster sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 15 min Cook: 10 min Serves 2 Thai cuisine 420 cal/serving

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Ingredients

1 lb (cubed) boneless skinless chicken thighs
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
2 tbsp vegetable oil
3 cloves (minced) garlic
2 (sliced) Thai bird's eye chilies
1 cup (torn) fresh basil leaves
1/2 cup chicken broth
1 tbsp cornstarch
1 tbsp water

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Instructions

Step 1: In a bowl, mix chicken thighs, soy sauce, oyster sauce, and rice vinegar. Marinate for 15 minutes.
Step 2: Heat vegetable oil in a wok over high heat. Add garlic and chilies, stir-frying for 30 seconds until fragrant.
Step 3: Add marinated chicken and stir-fry for 5-7 minutes until cooked through and slightly browned.
Step 4: In a small bowl, whisk cornstarch and water until smooth. Add to wok with chicken broth, stirring until sauce thickens (about 1 minute).
Step 5: Stir in basil leaves and cook for 30 seconds until wilted. Serve immediately.