Dinner · Thai

Thai Stir-Fried Chicken with Chilies and Basil

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 18, 2026

This is the kind of fast, punchy dinner that beats takeout on a busy night. Chicken gets seared until golden, then tossed with garlic, shallots, fresh chilies, and a salty-sweet sauce, all finished with a big handful of fragrant basil. It comes together in one pan and delivers huge flavor with barely any effort.

Jump to recipe
Thai Stir-Fried Chicken with Chilies and Basil

Why you'll love this

  • Faster than delivery and packed with flavor.
  • One pan, easy cleanup.
  • Salty, sweet, spicy, and herby all at once.
  • Endlessly adaptable to what you have on hand.

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 chopped garlic
  • 3 tablespoons chopped shallots
  • 3 fresh red chilies, thinly sliced
  • 2 tablespoons fish sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons granulated sugar
  • 1 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 very hot, then add 1 tablespoon of the oil and swirl to coat. Add the chicken and stir-fry for 8 to 10 minutes, until browned all over, so it builds a deep, savory flavor.
  2. Scoop the chicken out with a slotted spoon and set it aside on a plate. Leaving it whole for now keeps it from overcooking while you build the aromatics.
  3. Return the wok to high 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, watching closely so the garlic does not burn and turn bitter.
  4. Return the chicken to the wok along with the sliced chilies, fish sauce, soy sauce, and sugar. Stir-fry over high heat for another 8 to 10 minutes, until the chicken is cooked through and glossy with sauce.
  5. Stir in the basil leaves and toss just until they wilt, then serve right away over steamed rice for the freshest flavor.

Tips from the kitchen

  • Get your wok truly hot before the oil goes in. A ripping-hot pan gives you real sear and keeps the chicken from steaming.
  • Prep everything before you start cooking. Stir-fries move fast and there is no time to chop mid-recipe.
  • Adjust the chilies to your heat tolerance. Remove the seeds for milder heat or add an extra chili if you like it fiery.

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

Make it your own

  • Swap the chicken for ground pork, sliced beef, or shrimp.
  • Use Thai holy basil if you can find it for a more authentic peppery note.
  • Add sliced bell pepper or green beans in step 4 for extra vegetables.

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 to keep the chicken from drying out. This dish is best fresh, as the basil loses its punch over time.

Good to know

Can I use chicken breast instead of thighs?
Yes. Breast works well but cooks faster and dries out more easily, so watch it closely and pull it as soon as it is cooked through.
Is fish sauce necessary?
It gives the dish its signature savory depth. If you must skip it, use extra soy sauce, though the flavor will be a bit different.
What kind of chilies should I use?
Fresh red Thai chilies are traditional and very hot. For milder heat, use a red Fresno or remove the seeds.
What should I serve it with?
Steamed jasmine rice is the classic pairing. A fried egg on top is a popular Thai-style addition.

Related recipes