Stir-Fried Thai Basil Chicken with Organic Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender chicken and fresh Thai holy basil, balanced with fiery organic chilies and savory aromatics. This thai 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Stir-Fried Thai Basil Chicken with Organic Chilies take to make?

Total time is about 20 minutes (10 min prep + 10 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 Organic Chilies?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Stir-Fried Thai Basil Chicken with Organic Chilies?

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 Organic Chilies 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 Organic Chilies?

Thai thai 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.

What others are saying

Related recipes