Stir-Fried Thai Basil Chicken with Organic Jasmine Rice

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 fragrant and spicy stir-fried chicken dish infused with fresh Thai basil, served alongside fluffy organic jasmine rice. This Thai recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, organic jasmine rice, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

1 lb, thinly sliced boneless skinless chicken thighs
1 cup organic jasmine rice
2 tbsp vegetable oil
4, minced garlic cloves
3, finely chopped Thai bird’s eye chilies
2, thinly sliced shallots
3 tbsp soy sauce
2 tbsp fish sauce
1 tbsp, grated palm sugar
1 cup, loosely packed fresh Thai basil leaves
2, chopped green onions

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Instructions

Step 1: Rinse 1 cup organic jasmine rice under cold water until water runs clear, then add to a pot with 1.5 cups water. Bring to a boil over high heat, reduce to low, cover, and cook for 15 minutes until water is absorbed and rice is fluffy. Remove from heat and let rest.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves, 3 finely chopped Thai bird’s eye chilies, and 2 thinly sliced shallots. Stir-fry for 1-2 minutes until fragrant and shallots soften.
Step 3: Add 1 lb thinly sliced boneless skinless chicken thighs to the wok. Stir-fry for 5-6 minutes until chicken is cooked through and edges start to brown.
Step 4: Stir in 3 tbsp soy sauce, 2 tbsp fish sauce, and 1 tbsp grated palm sugar. Cook for another 2 minutes, stirring constantly until the sauce thickens slightly and coats the chicken.
Step 5: Remove wok from heat and fold in 1 cup loosely packed fresh Thai basil leaves and 2 chopped green onions. Toss gently until basil wilts and releases aroma.
Step 6: Serve the stir-fried Thai basil chicken hot over the prepared organic jasmine rice.