Stir-Fried Thai Basil Chicken with Chili and Garlic

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 featuring ground chicken, aromatic Thai basil, spicy chilies, and pungent garlic, delivering a perfect balance of heat and herbaceous flavor. This Thai-inspired curry recipe, ready in about 20 minutes, pairs ground chicken, vegetable oil, 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 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.

Prep: 10 min Cook: 10 min Serves 4 Thai cuisine 280 cal/serving

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

Ingredients

1 lb ground chicken
2 tbsp vegetable oil
5 cloves, minced garlic cloves
3, thinly sliced bird’s eye chilies
2, thinly sliced shallots
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp dark soy sauce
1 tsp sugar
1 cup fresh Thai basil leaves
1/4 tsp white pepper

The wok we’d stir-fry this in → 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 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 5 minced garlic cloves, 3 thinly sliced bird’s eye chilies, and 2 thinly sliced shallots; stir-fry for 1 minute until fragrant but not browned.
Step 2: Add 1 lb ground chicken to the wok, breaking it apart with a spatula, and cook for 4-5 minutes until no longer pink and starting to brown on edges.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp dark soy sauce, and 1 tsp sugar; cook for 1-2 minutes until the sauce thickens slightly and coats the chicken.
Step 4: Toss in 1 cup fresh Thai basil leaves and sprinkle 1/4 tsp white pepper; stir-fry for 30 seconds until basil is wilted and aromatic. Remove from heat and serve immediately.