Thai Basil Stir-Fry

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Zesty chicken and vegetable stir-fry with coconut milk and Thai basil, balanced by lime and chili for a bold, aromatic flavor. This Asian recipe, ready in about 40 minutes, pairs Boneless chicken thighs, Coconut milk, Thai basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs Boneless chicken thighs
• 1.5 cups Mixed vegetables (bell peppers, snap peas, carrots)
• 1 cup Coconut milk
• 1/2 cup Thai basil leaves
• 4 Garlic cloves
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a wok over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1.5 cups mixed vegetables and stir-fry for 3-4 minutes until crisp-tender. Season with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Push vegetables to the sides of the wok. Add 1 cup coconut milk and 2 tbsp lime juice. Cook for 2 minutes until the sauce thickens and blends with the vegetables.
4. Step 4: Add 1/2 cup Thai basil leaves and stir to combine. Cook for 1 minute until the basil wilts and the aroma intensifies.
5. Step 5: Serve immediately, garnished with additional lime wedges and basil leaves.