Stir-Fried Thai Basil Chicken with Chilies

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 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 recipe (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

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

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Instructions

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.
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.
Step 3: Stir in 1/2 medium sliced white onion, cooking for 2 minutes until the onion softens and edges begin to caramelize.
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.
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.