Stir-Fried Taiwanese Basil Chicken with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 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 recipe, ready in about 20 minutes, pairs boneless chicken thighs, fresh Thai basil leaves, garlic cloves 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

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

Ingredients

400 grams, cut into bite-sized pieces boneless chicken thighs
1 cup, loosely packed fresh Thai basil leaves
5 cloves, finely minced garlic cloves
2 small, thinly sliced red chili peppers
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sugar
3 tbsp vegetable oil
3 tbsp water

Woks that get real sear at home → 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 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.
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.
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.
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.