Stir-Fried Thai Basil Chicken with Spicy Chili and Garlic

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 developed and reviewed.

A fragrant and spicy Thai stir-fry featuring ground chicken, fresh Thai basil, and a balance of savory and spicy flavors. This Thai recipe, ready in about 25 minutes, pairs ground chicken, fresh Thai basil leaves, garlic cloves 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: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

12 oz ground chicken
1 cup, loosely packed fresh Thai basil leaves
5 cloves, finely minced garlic cloves
3, thinly sliced red bird’s eye chilies
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp white sugar
2 tbsp water
for serving steamed jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 5 finely minced garlic cloves and 3 thinly sliced red bird’s eye chilies, sautéing for 30 seconds until aromatic and slightly golden — be careful not to burn the garlic.
Step 2: Add 12 oz ground chicken to the wok, breaking it apart with a spatula. Stir-fry for 4-5 minutes until the chicken is cooked through and starting to brown.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tsp white sugar. Add 2 tbsp water to loosen the sauce, then cook for 2 more minutes until the sauce thickens and coats the chicken.
Step 4: Remove from heat and immediately toss in 1 cup loosely packed fresh Thai basil leaves, stirring until wilted and fragrant, about 30 seconds.
Step 5: Serve hot over steamed jasmine rice for a complete meal.