Stir-Fried Thai Basil Chicken with Spicy Chilies

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

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Stir-Fried Thai Basil Chicken with Spicy Chilies take to make?

Total time is about 22 minutes (10 min prep + 12 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 Spicy Chilies?

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 Spicy Chilies?

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 Spicy Chilies 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 Spicy Chilies?

Thai curry 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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