Stir-Fried Thai Basil Chicken with Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A spicy and aromatic chicken stir-fry infused with fresh Thai basil and fiery chilies, delivering a perfect balance of heat and herbal brightness. This thai-inspired curry (gluten-free) ready in about 25 minutes pairs ground chicken, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 minced garlic cloves and 3 sliced bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
  2. Step 2: Add 1 lb ground chicken, breaking it up with your spatula, and cook for 4-5 minutes until browned and cooked through with no pink remaining.
  3. Step 3: Stir in 1/2 medium sliced white onion, cooking for 2 minutes until the onion softens and edges begin to caramelize.
  4. Step 4: Add 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp dark soy sauce, and 1 tsp sugar; stir everything together and cook for another 2 minutes until the sauce thickens slightly and coats the chicken.
  5. Step 5: Remove from heat and toss in 1 cup fresh Thai basil leaves until they wilt and release their aroma, about 30 seconds. Serve immediately with steamed jasmine rice.

Frequently asked questions

How long does Stir-Fried Thai Basil Chicken with Chilies take to make?

Total time is about 25 minutes (10 min prep + 15 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 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 ground chicken from drying out.

Can I substitute ingredients in Stir-Fried Thai Basil Chicken with 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 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.

Is Stir-Fried Thai Basil Chicken with Chilies gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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