Stir-Fried Chicken with Thai Holy Basil and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired thai ready in about 22 minutes pairs thinly sliced chicken breast, fresh holy basil leaves, minced garlic cloves 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.

★ 4.2 (14 ratings) Prep: 10 min Cook: 12 min Serves 3 Thai cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Stir-Fried Chicken with Thai Holy Basil and Chili take to make?

Total time is about 22 minutes (10 min prep + 12 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 Holy 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 thinly sliced chicken breast from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Thai Holy 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 Holy Basil and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Holy Basil and Chili?

Thai thai 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.

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