By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 3
105 cal · 15 min
Stir-Fried Chicken with Holy Basil
Recipe GLPR116ef95abdbccd
A fragrant Thai-inspired stir-fry that combines tender chicken pieces with aromatic holy basil, garlic, and fresh red chiles. The dish is seasoned with fish sauce and a touch of sugar, then finished with a splash of stock to create a light, flavorful sauce that clings beautifully to every piece of chicken. Ready in just 15 minutes, this is an authentic and vibrant main course.
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Ingredients
2 tablespoons Vegetable oil
2 Garlic cloves, crushed
8 ounces Chicken breast, boneless and cut into small pieces
2 Red chiles, finely chopped
2 handfuls Holy basil (bai krapao)
2 tablespoons Fish sauce
1 tablespoon Sugar
2 tablespoons Water or chicken stock
Directions
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the crushed garlic cloves and stir-fry for about 30 seconds until fragrant, being careful not to let it burn.
Add the chicken pieces to the hot oil and stir-fry, breaking them apart as they cook. Continue cooking for 4-5 minutes until the chicken is cooked through and no longer pink inside (internal temperature should reach 165°F).
Stir in the finely chopped red chiles and cook for about 1 minute, allowing the heat to infuse into the dish.
Pour in the fish sauce, sugar, and water or chicken stock. Toss everything together over the heat for another minute.
Add the holy basil leaves and quickly toss to combine, cooking for just 20-30 seconds until the basil begins to wilt slightly while maintaining its aromatic qualities.
Remove from heat and serve immediately over steamed rice, if desired. The fresh basil aroma and tender chicken should be enjoyed right away.
Comments
Holy basil is a hard stop for Charlotte weeknight cooking: you'll need to drive to an Asian grocer like Lim's Asian Market or similar specialty store, a real cost in time and gas. The other ingredients are standard grocery-store finds, and at roughly $8–10 for the whole dish you're looking at around $2.75 per serving, which is fair. The 15-minute time is honest if your chicken is already portioned and your wok or large pan is hot, but budget an extra 5–10 minutes for prep if you're starting from whole breasts. The recipe does not build a sauce that keeps well; this is a same-night eat, best served over rice immediately, and it won't improve in the fridge or microwave."
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