Stir-Fried Thai Basil Chicken with Chilies and Garlic

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

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 drafted and published.

A flavorful quick stir-fry featuring ground chicken, fresh Thai basil, and fiery red chilies, balanced with savory and slightly sweet seasonings. 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

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Ingredients

1 lb ground chicken
2 tbsp vegetable oil
6, finely chopped garlic cloves
4, thinly sliced bird’s eye chilies
2, thinly sliced shallots
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp, grated palm sugar
1 cup, loosely packed fresh Thai basil leaves

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 6 finely chopped garlic cloves and 4 thinly sliced bird’s eye chilies, stir-frying for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb 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 on the edges.
Step 3: Toss in 2 thinly sliced shallots, stirring for 1 minute until they soften slightly. Add 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tsp grated palm sugar, stirring continuously to combine all flavors and let the sauce thicken and coat the chicken, about 1-2 minutes.
Step 4: Remove the wok from heat and stir in 1 cup loosely packed fresh Thai basil leaves until they wilt and release their aroma, about 30 seconds. Serve immediately with steamed jasmine rice.