Stir-Fried Thai Basil Chicken with Local Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender ground chicken cooked with fresh Thai basil and crisp vegetables, highlighting seasonal local produce. This thai-inspired thai (gluten free) ready in about 30 minutes pairs ground chicken, packed Thai basil leaves, minced garlic cloves 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.

★ 4.3 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves, 2 thinly sliced shallots, and 3 finely chopped bird’s eye chilies, stir-frying for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb ground chicken, breaking it apart with your spatula, and cook for 4-5 minutes until it turns opaque and starts to brown lightly.
  3. Step 3: Stir in 1 cup trimmed green beans and 1 julienned carrot, tossing for 2 minutes until vegetables are bright and just tender.
  4. Step 4: Add 2 tbsp coconut aminos, 1 tbsp fish sauce, and 1 tsp palm sugar, stirring constantly to evenly coat the mixture. Pour in 2 tbsp water and cook for another 1-2 minutes until sauce slightly thickens.
  5. Step 5: Remove from heat and fold in 1 cup packed Thai basil leaves until wilted and aromatic. Serve immediately with steamed jasmine rice.

Frequently asked questions

How long does Stir-Fried Thai Basil Chicken with Local Seasonal Vegetables take to make?

Total time is about 30 minutes (15 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 Local Seasonal Vegetables?

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 Local Seasonal Vegetables?

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 Local Seasonal Vegetables 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.

Is Stir-Fried Thai Basil Chicken with Local Seasonal Vegetables gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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