Stir-Fried Chicken with Thai Basil and Chili
A quick, aromatic dish featuring tender chicken cooked with fresh Thai basil and spicy chili, perfect for weeknight meals. This asian ready in about 30 minutes pairs chicken breast, cooking oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 8 oz chicken breast
- 1 tbsp cooking oil
- 2 cloves garlic
- 1 fresh red chili
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/2 cup Thai basil leaves
Instructions
- Step 1: Heat 1 tbsp cooking oil in a wok over medium-high heat until shimmering. Add 8 oz cubed chicken breast and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
- Step 2: Add 2 minced garlic cloves and 1 sliced fresh red chili to the wok, stir-frying for 30 seconds until fragrant without browning the garlic.
- Step 3: Stir in 1 tbsp fish sauce, 1 tsp soy sauce, and 1/2 tsp sugar, cooking for 1 minute until the sauce bubbles and coats the chicken.
- Step 4: Remove from heat and stir in 1/2 cup Thai basil leaves until wilted and fragrant, about 1 minute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Chicken with Thai Basil and Chili take to make?
Total time is about 30 minutes (15 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 Chicken with Thai Basil and Chili?
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 chicken breast from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Thai Basil and Chili?
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 Chicken with Thai Basil and Chili for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Chicken with Thai Basil and Chili?
Asian asian 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.
