Stir-Fried Organic Chicken with Thai 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 drafted and published.

A vibrant stir-fry combining tender organic chicken with fragrant Thai basil and spicy red chili, capturing the essence of traditional Thai flavors. This Thai recipe, ready in about 20 minutes, pairs organic chicken breast, fresh Thai basil leaves, red bird’s eye chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 3 Thai cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced organic chicken breast
1 cup, loosely packed fresh Thai basil leaves
2, thinly sliced red bird’s eye chili
4, minced garlic cloves
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp palm sugar
2 tbsp water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 thinly sliced red bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 12 oz thinly sliced organic chicken breast to the wok, spreading it out to sear for 2 minutes without stirring. Then stir-fry for an additional 3 minutes until the chicken is cooked through and slightly browned.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp palm sugar, and 2 tbsp water. Cook for 1-2 minutes until the sauce thickens slightly and coats the chicken.
Step 4: Turn off the heat and fold in 1 cup loosely packed fresh Thai basil leaves until wilted and aromatic, about 30 seconds. Serve immediately with steamed jasmine rice.