Dinner · Thai

Thai Stir-Fried Chicken with Chillies and Basil

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 8, 2026

This is the kind of fast, punchy dinner that turns a busy weeknight around. Salty fish sauce, sweet sugar, fresh chillies, and a big handful of basil coat tender chicken in minutes. Serve it over hot jasmine rice and you have a proper takeout-style plate at home.

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Thai Stir-Fried Chicken with Chillies and Basil

Why you'll love this

  • On the table in about 30 minutes.
  • Bold, salty-sweet-spicy Thai flavor.
  • Uses simple pantry sauces.
  • Easily scaled up for a crowd.

EveryDayMeal recipe

Thai Stir-Fried Chicken with Chillies and Basil

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

Ingredients

  • 2 tablespoons vegetable oil
  • 450g chicken, cut into bite-size pieces
  • 3 tablespoons garlic, chopped
  • 3 tablespoons shallots, chopped
  • 3 red chillies, sliced
  • 2 tablespoons fish sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
  • a handful basil leaves

Equipment

  • Wok or large frying pan
  • Slotted spoon
  • Sharp knife
  • Cutting board

Instructions

  1. Heat a wok or large frying pan over high heat until it is smoking hot, then add 1 tablespoon of the oil and swirl to coat. A very hot pan is what gives you a good sear instead of steamed, grey chicken.
  2. Add the chicken and stir-fry over high heat for 8 to 10 minutes, until browned all over. Lift it out with a slotted spoon and set aside so it does not overcook while you build the base.
  3. Reheat the wok, add the remaining oil, then toss in the garlic and shallots. Stir-fry for about 3 minutes, until golden and fragrant, which is where most of the flavor comes from.
  4. Return the chicken to the wok along with the chillies, fish sauce, soy sauce, and sugar. Stir-fry over high heat for another 8 to 10 minutes, until the chicken is cooked through and glazed in the sauce.
  5. Stir in the basil leaves and cook just until they wilt, about 30 seconds, so they stay bright and aromatic. Serve at once over hot rice.

Tips from the kitchen

  • Have everything chopped and measured before you start, because stir-frying moves fast and there is no time to prep mid-cook.
  • Cook the chicken in batches if your pan is small, or it will steam instead of browning.
  • Taste the sauce before adding basil and adjust with a pinch more sugar or a splash of fish sauce to balance.

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

Make it your own

  • Swap chicken for sliced pork, beef, or firm tofu.
  • Use Thai holy basil for a more authentic peppery flavor.
  • Dial the heat down by seeding the chillies or using just one.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or wok with a splash of water until piping hot. Not ideal for freezing, as the basil loses its punch.

Good to know

Can I use chicken breast or thigh?
Both work. Thigh stays juicier and more forgiving, while breast is leaner but can dry out if overcooked, so keep an eye on it.
What if I do not have fish sauce?
Fish sauce gives this dish its signature savory depth. In a pinch, use extra soy sauce plus a tiny bit of salt, but the flavor will be milder.
How spicy is this?
With three red chillies it has a solid kick. Remove the seeds or use fewer chillies to make it family-friendly.
What should I serve it with?
Hot jasmine rice is classic. A fried egg on top and some steamed greens round it out nicely.

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