Stir-Fried Thai Basil Chicken with Red Chili and Garlic

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 and spicy Thai stir-fry combining ground chicken with fragrant holy basil, fiery red chilies, and garlic for an aromatic, savory dish. This Thai recipe, 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.

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