Stir-Fried Thai Basil Chicken with Red Chili and Garlic

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

A vibrant and spicy Thai stir-fry combining ground chicken with fragrant holy basil, fiery red chilies, and garlic for an aromatic, savory dish. This thai ready in about 20 minutes pairs ground chicken, fresh holy basil leaves, red Thai bird’s eye chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 5 minced garlic cloves and 4 finely sliced red Thai bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
  2. Step 2: Add 400 grams ground chicken to the wok, breaking it apart with a spatula. Stir-fry over high heat for 3-4 minutes until the chicken is cooked through and begins to brown.
  3. Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp white sugar, and 2 tbsp water. Continue cooking for 1-2 minutes until the sauce thickens slightly and coats the chicken.
  4. Step 4: Remove from heat and fold in 1 cup fresh holy basil leaves, stirring until wilted and aromatic, about 30 seconds. Serve immediately with steamed jasmine rice.

Frequently asked questions

How long does Stir-Fried Thai Basil Chicken with Red Chili and Garlic 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 Red Chili and Garlic?

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 Red Chili and Garlic?

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 Red Chili and Garlic 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 Red Chili and Garlic?

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.

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