Stir-Fried Thai Basil Chicken with Sweet Chili Sauce

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 developed and reviewed.

A fragrant and spicy Thai basil chicken stir-fry cooked with fresh herbs and a sweet chili glaze for a perfect balance of heat and sweetness. This Thai recipe, ready in about 25 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: 15 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 red Thai bird chilies, sliced
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar
1 cup fresh Thai basil leaves
3 tbsp sweet chili sauce
2 stalks green onions, chopped

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 sliced red Thai bird chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 1 lb ground chicken to the wok, breaking it apart with a spatula. Stir-fry for 5-6 minutes until the chicken is cooked through and starting to brown.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp palm sugar. Continue cooking for 2 minutes until the sauce thickens slightly and coats the chicken.
Step 4: Remove the wok from heat, then fold in 1 cup fresh Thai basil leaves and 2 chopped green onions. Toss gently until the basil wilts.
Step 5: Plate the stir-fried chicken and drizzle 3 tbsp sweet chili sauce on top just before serving for a vibrant sweet and spicy finish.