Stir-Fried Chicken with Holy Basil and Chili

By AislePrompt Editorial · ·

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.

A vibrant Thai stir-fry featuring tender chicken pieces infused with fiery chilies and fragrant holy basil leaves. This Thai recipe, ready in about 20 minutes, pairs chicken breast, vegetable oil, 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 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: 10 min Cook: 10 min Serves 2 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 sliced bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
  2. Step 2: Add 12 oz thinly sliced chicken breast to the wok, stir-frying for 4-5 minutes until the chicken is cooked through and lightly browned on the edges.
  3. Step 3: Stir in 1 tbsp soy sauce, 1 tbsp oyster sauce, 2 tsp fish sauce, and 1 tsp sugar, mixing well to coat the chicken. Cook for 1-2 minutes until the sauce thickens slightly and coats the chicken.
  4. Step 4: Remove from heat and fold in 1 cup fresh holy basil leaves and 1/4 tsp white pepper, stirring until the basil wilts and releases its aroma. Serve immediately.

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