Stir-Fried Chicken with Thai Holy Basil and Chili

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 fiery and aromatic stir-fry featuring tender chicken breast with fresh holy basil leaves and vibrant red chili peppers, delivering a classic Thai street food experience. This Thai recipe, ready in about 22 minutes, pairs chicken breast, fresh holy basil leaves, red Thai bird's eye chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 12 min Serves 3 Thai cuisine 280 cal/serving

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Ingredients

12 oz, thinly sliced chicken breast
1 cup fresh holy basil leaves
4, thinly sliced red Thai bird's eye chilies
4, minced garlic cloves
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp palm sugar
1/4 tsp white pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 4 thinly sliced red Thai bird's eye chilies; stir-fry for 30 seconds until fragrant but not burnt.
Step 2: Add 12 oz thinly sliced chicken breast to the wok; stir-fry for 5-6 minutes until the chicken is cooked through and just starting to brown on the edges.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp palm sugar; cook for 2 minutes while tossing to evenly coat the chicken and allow the sauce to thicken slightly.
Step 4: Remove from heat and fold in 1 cup fresh holy basil leaves, stirring until wilted and aromatic, about 30 seconds. Sprinkle 1/4 tsp white pepper on top before serving.