Stir-Fried Taiwanese Basil Chicken with Garlic and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flavorful Taiwanese street food-inspired stir fry featuring tender chicken, aromatic garlic, fresh basil, and a hint of chili heat. This chinese-inspired stir fry ready in about 20 minutes pairs loosely packed fresh Thai basil leaves, finely minced garlic cloves, small, thinly sliced red chili peppers 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 Chinese cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 5 cloves finely minced garlic and 2 thinly sliced red chili peppers; stir-fry for 30 seconds until fragrant but not burnt.
  2. Step 2: Add 400 grams bite-sized boneless chicken thighs and stir-fry for 4-5 minutes until the chicken turns opaque and starts to brown on the edges.
  3. Step 3: Mix in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, and 1 tsp sugar. Pour 3 tbsp water and stir continuously until the sauce thickens and coats the chicken, about 2 minutes.
  4. Step 4: Turn off the heat and immediately toss in 1 cup loosely packed fresh Thai basil leaves, stirring until wilted and fragrant, about 30 seconds. Serve hot with steamed rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stir-Fried Taiwanese Basil Chicken with Garlic and Chili take to make?

Total time is about 20 minutes (10 min prep + 10 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 Taiwanese Basil Chicken with Garlic 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 finely minced garlic cloves from drying out.

Can I substitute ingredients in Stir-Fried Taiwanese Basil Chicken with Garlic 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 Taiwanese Basil Chicken with Garlic 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 Taiwanese Basil Chicken with Garlic and Chili?

Chinese stir fry 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.

Related recipes