Stir-Fried Thai Basil Chicken with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 developed and reviewed.

A vibrant Thai stir-fry featuring ground chicken infused with fragrant garlic, fiery chili, and fresh basil leaves for a bold, authentic flavor. This Thai-inspired chicken recipe, ready in about 20 minutes, pairs ground chicken, garlic cloves, bird’s eye chilies 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

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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 5 cloves finely minced garlic and 3 thinly sliced bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 1 lb ground chicken, breaking it apart with a spatula, and cook for 5 minutes, stirring constantly until the meat is no longer pink and starts to brown.
Step 3: Stir in 1 small sliced white onion and cook for 2 minutes until slightly softened.
Step 4: Pour in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp dark soy sauce, and 1 tsp sugar. Stir-fry everything together for 1-2 minutes until the sauce thickens slightly and coats the chicken.
Step 5: Remove from heat and fold in 1 cup fresh Thai basil leaves, letting the residual heat wilt the leaves. Serve immediately with steamed jasmine rice.