Stir-Fried Thai Basil Chicken with Spicy Chilies

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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-fry featuring ground chicken, Thai holy basil, and fresh bird’s eye chilies, perfectly balanced with savory and sweet flavors. This Thai-inspired curry recipe, ready in about 22 minutes, pairs ground chicken, vegetable oil, garlic cloves, minced 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: 12 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

1 lb ground chicken
2 tbsp vegetable oil
4 garlic cloves, minced
3 bird’s eye chilies, sliced
2 shallots, sliced thin
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp palm sugar
1 cup fresh Thai holy basil leaves
1/4 tsp white pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 sliced bird’s eye chilies, stir-fry for 30 seconds until fragrant but not burnt.
Step 2: Add 1 lb ground chicken, breaking it apart with your spatula, and cook for 5 minutes until browned and cooked through, stirring frequently.
Step 3: Stir in 2 sliced shallots, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp palm sugar; cook for 2 minutes until the sauce thickens slightly.
Step 4: Add 1 cup fresh Thai holy basil leaves and 1/4 tsp white pepper, tossing everything quickly for 1 minute until the basil wilts and the dish is aromatic. Serve immediately with steamed jasmine rice.