Stir-Fried Thai Basil Chicken with Organic Chilies

By AislePrompt Editorial · ·

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 vibrant stir-fry featuring tender chicken and fresh Thai holy basil, balanced with fiery organic chilies and savory aromatics. This Thai recipe, ready in about 20 minutes, pairs boneless chicken thighs, organic Thai holy basil leaves, organic red bird's eye chilies 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.

Prep: 10 min Cook: 10 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 thinly sliced shallots, stir-frying for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 pound of thinly sliced boneless chicken thighs to the wok, spreading them out and letting them sear without stirring for 2 minutes. Then stir-fry for another 3 minutes until the chicken is cooked through and slightly caramelized.
  3. Step 3: Stir in 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon palm sugar, 1/4 teaspoon white pepper, and 4 finely sliced organic red bird's eye chilies. Cook for 1 minute until the sauce thickens and coats the chicken.
  4. Step 4: Remove from heat and immediately toss in 1 cup packed organic Thai holy basil leaves, stirring gently until the basil wilts, about 30 seconds. Serve hot over jasmine rice.

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