Stir-Fried Thai Basil Chicken with Chilies and Garlic

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

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 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

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Stir-Fried Thai Basil Chicken with Chilies and Garlic 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 Chilies and Garlic?

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 and Garlic?

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 and Garlic 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 Chilies and Garlic?

Thai curry 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.

What others are saying

Related recipes