Stir-Fried Thai Basil Chicken with Fresh Chili
A classic Thai stir-fry featuring tender chicken pieces and fragrant holy basil leaves with a spicy kick from fresh Thai bird’s eye chilies. This thai-inspired chicken ready in about 25 minutes pairs chicken thighs, boneless and skinless, 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 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.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 3 chilies Thai bird’s eye chilies, sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 cup holy basil leaves
- 1/4 tsp white pepper
- for serving steamed jasmine rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces about 1-inch each. Set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 sliced Thai bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
- Step 3: Add the chicken pieces to the wok, stirring continuously for 5-6 minutes until they are cooked through and start to brown on the edges.
- Step 4: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp dark soy sauce, and 1 tsp sugar. Continue to cook and toss the chicken for another 2 minutes until the sauce thickens slightly and coats the chicken.
- Step 5: Remove from heat and fold in 1 cup fresh holy basil leaves and 1/4 tsp white pepper, stirring just until the basil wilts and releases its aroma, about 30 seconds.
- Step 6: Serve immediately over steamed jasmine rice, spooning the flavorful sauce and chicken on top.
Frequently asked questions
How long does Stir-Fried Thai Basil Chicken with Fresh Chili 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 Fresh Chili?
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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Thai Basil Chicken with Fresh Chili?
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 Fresh Chili 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 Fresh Chili?
Thai chicken 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.
