Stir-Fried Thai Basil Chicken with Jasmine Rice

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 quick and aromatic stir-fry of ground chicken with fresh Thai basil, chilies, and garlic, served over fragrant jasmine rice. This Thai-inspired chicken recipe, ready in about 30 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 480 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: 20 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

1 lb ground chicken
2 tbsp vegetable oil
5 minced garlic cloves
3 sliced (adjust to taste) bird’s eye chilies
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
1 cup fresh Thai basil leaves
2 cups uncooked jasmine rice
2.5 cups for rice water

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Instructions

Step 1: Rinse 2 cups uncooked jasmine rice under cold water until water runs clear. Combine with 2.5 cups water in a rice cooker or pot, and cook according to your rice cooker instructions or simmer on low for 15 minutes covered, then rest for 10 minutes.
Step 2: While the rice cooks, heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
Step 3: Add 5 minced garlic cloves and 3 sliced bird’s eye chilies to the hot oil. Stir-fry for 30 seconds until fragrant but not browned.
Step 4: Add 1 lb ground chicken and stir-fry for 4-5 minutes, breaking up the meat until it’s cooked through and starting to brown.
Step 5: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tsp sugar. Cook for another 2 minutes until the sauce is evenly absorbed.
Step 6: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted.
Step 7: Serve the stir-fried chicken immediately over the hot jasmine rice.