5-Minute Thai Basil Chicken Stir-Fry
Make authentic Thai basil chicken stir-fry in just 5 minutes. A spicy, savory ground chicken recipe with fresh basil that’s quicker and tastier than takeout.
Method
- Heat oil in wok over high heat until smoking.
- Add garlic and chilies, stir 15 seconds.
- Add ground chicken, break apart and stir-fry 2 minutes until cooked.
- Add soy sauce, oyster sauce, fish sauce and sugar.
- Toss to coat evenly.
- Turn off heat, add fresh basil and toss until just wilted.
- Serve immediately over jasmine rice.
This 5-Minute Thai Basil Chicken Stir-Fry delivers bold, authentic Thai street food flavor in less time than ordering takeout. Made with savory ground chicken, fresh Thai basil, garlic, soy sauce, and spicy red chili, this quick stir-fry is packed with sweet, savory, and slightly spicy notes.
Perfect for busy weeknights, quick lunches, or meal prep, this easy Thai-inspired recipe cooks in minutes and pairs beautifully with steamed rice or noodles. The fragrant basil and chili create a vibrant, restaurant-style dish that feels authentic yet simple to prepare at home.
If you’re craving fast, flavorful Asian cuisine, this 5-minute Thai basil chicken stir-fry is a must-try.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 26 g
- Carbs
- 8 g
- Fat
- 22 g
- Fibre
- 1 g
- Sugar
- 4 g
- Sodium
- 980 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Thai basil has a distinct anise flavor. Regular basil works but tastes different.
Substitutions
- Thai basil: Italian basil (different but OK) — Ground chicken: Pork or tofu|Fish sauce: Additional soy sauce
Serving suggestions
Serve over steamed jasmine rice with a fried egg on top (traditional!).
Storage
Refrigerate up to 3 days. Basil may darken.
Reheating
Microwave or stir-fry with splash of water.
Equipment
- Wok or large skillet
- Spatula
Variations
- Pad Krapow Moo: Use pork instead
- Vegetarian: Use firm tofu crumbles
- Extra spicy: Double the chilies
Why it works
High heat stir-frying is called 'wok hei' - the breath of the wok that gives authentic smoky flavor.
Frequently asked questions
What's fish sauce?
Fermented anchovy sauce adding umami.
Too spicy?
Remove chili seeds or use fewer.
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