Dinner · Thai

Thai Stir-Fried Chicken with Chilies and Basil

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 23, 2026

This is the kind of fast, bold dinner that makes takeout feel unnecessary. Juicy chicken gets stir-fried with garlic, shallots, fresh chilies, and a salty-sweet sauce, then finished with a big handful of basil. From pan to plate in about half an hour.

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Thai Stir-Fried Chicken with Chilies and Basil

Why you'll love this

  • On the table in about 30 minutes.
  • Big, bold Thai flavor from a short ingredient list.
  • One pan, easy cleanup.
  • Easy to dial the heat up or down for your crowd.

EveryDayMeal recipe

Thai Stir-Fried Chicken with Chilies and Basil

Prep
10m
Cook
22m
Total
32m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound boneless chicken (thighs or breast), cut into bite-size pieces
  • 3 tablespoons garlic, chopped
  • 3 tablespoons shallots, chopped
  • 3 red chilies, sliced
  • 2 tablespoons fish sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons granulated sugar
  • 1 generous handful fresh basil leaves

Equipment

  • Wok or large skillet
  • Slotted spoon
  • Sharp knife
  • Cutting board

Instructions

  1. Heat a wok or large skillet over high heat until it is nearly smoking, then add 1 tablespoon of the oil and swirl to coat. A screaming hot pan is what gives you a good sear instead of steamed chicken.
  2. Add the chicken and stir-fry over high heat for 8 to 10 minutes, until it is browned all over and no longer pink in the thickest pieces. Scoop it out with a slotted spoon and set it aside on a plate.
  3. Return the pan to the heat and add the remaining 1 tablespoon oil. Toss in the garlic and shallots and stir-fry for about 3 minutes, until golden and fragrant, so they flavor the whole dish without turning bitter.
  4. Return the chicken to the pan along with the sliced chilies, fish sauce, soy sauce, and sugar. Stir-fry over high heat for 8 to 10 minutes more, until everything is glossy and the chicken is fully cooked and coated in sauce.
  5. Stir in the basil leaves and toss just until they wilt, about 30 seconds, then serve right away over rice.

Tips from the kitchen

  • Have everything chopped and measured before you turn on the heat. Stir-fries move fast and there is no time to prep mid-cook.
  • For less heat, scrape out the chili seeds before slicing, or swap in milder red chilies.
  • Use chicken thighs if you can. They stay juicier under high-heat stir-frying than breast meat.

Estimated nutrition per serving: 290 cal · 26g protein · 6g carbs · 18g fat

Make it your own

  • Swap the chicken for sliced pork, shrimp, or firm tofu.
  • Add sliced bell peppers or green beans with the chilies for extra vegetables.
  • Use holy basil or Thai basil if you can find it for a more authentic, peppery flavor.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for a minute or two until piping hot. The basil will darken but still tastes good.

Good to know

Can I make this less spicy?
Yes. Remove the chili seeds and membranes, or use just one chili. You can also add the chilies toward the very end so they flavor the dish less aggressively.
What basil should I use?
Thai basil or holy basil is traditional and gives the best flavor, but regular sweet basil works fine in a pinch.
Can I use chicken breast?
Absolutely. Just watch the cook time, as breast meat can dry out. Cut it evenly and pull it off as soon as it is cooked through.
What should I serve it with?
Steamed jasmine rice is the classic pairing. A fried egg on top is popular and makes it extra filling.

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