Stir-Fried Chicken with Thai Basil and Chilies

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 fragrant and spicy Thai stir-fry featuring tender chicken breast, fresh basil leaves, and fiery red chilies. This Thai-inspired chicken recipe (gluten free), ready in about 20 minutes, pairs chicken breast, thinly sliced, vegetable oil, garlic cloves, minced 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 rice, quinoa, or a quick salad. 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 4 Thai cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb chicken breast, thinly sliced
2 tbsp vegetable oil
3 garlic cloves, minced
4 Thai bird’s eye chilies, sliced
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1 cup fresh Thai basil leaves
2 green onions, chopped

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
Step 2: Add 3 minced garlic cloves and 4 sliced Thai bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 3: Add 1 lb thinly sliced chicken breast and stir-fry for 4-5 minutes until the chicken is cooked through and starting to brown.
Step 4: Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar, cooking for an additional 1 minute to let the sauce coat the chicken.
Step 5: Remove from heat and toss in 1 cup fresh Thai basil leaves and 2 chopped green onions, stirring until the basil wilts and releases aroma.
Step 6: Serve immediately with steamed jasmine rice.