Stir-Fried Thai Basil Chicken with Aromatic Chilies
A classic Thai stir-fry combining ground chicken with fresh Thai basil and fiery bird's eye chilies, delivering layers of savory, spicy, and herbal flavors. This thai-inspired chicken ready in about 20 minutes pairs grams ground chicken, loosely packed fresh Thai basil leaves, finely sliced 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 4, 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.
Ingredients
- 400 grams ground chicken
- 1 cup, loosely packed fresh Thai basil leaves
- 4, finely sliced bird's eye chilies
- 4, minced garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon palm sugar
- 1/4 teaspoon white pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 4 finely sliced bird's eye chilies; sauté for 30 seconds until fragrant but not burnt.
- Step 2: Add 400 grams ground chicken to the wok, breaking it apart with a spatula. Stir-fry for 4-5 minutes until the chicken is cooked through and starting to brown.
- Step 3: Stir in 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon palm sugar, and 1/4 teaspoon white pepper. Cook for 2 more minutes, stirring constantly, 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 fragrant, about 30 seconds. Serve immediately over steamed jasmine rice.
Frequently asked questions
How long does Stir-Fried Thai Basil Chicken with Aromatic Chilies 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 Thai Basil Chicken with Aromatic Chilies?
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 grams ground chicken from drying out.
Can I substitute ingredients in Stir-Fried Thai Basil Chicken with Aromatic Chilies?
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 Thai Basil Chicken with Aromatic Chilies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Thai Basil Chicken with Aromatic Chilies?
Thai chicken 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.
