Go Back
+ servings

Chicken and Thai Basil Stir-Fry

Chicken and Thai Basil Stir-fry is a simple chicken dish with veggies (we used yellow squash, carrots, onion, and scallions, but you can use whatever you have. The addition of Thai basil to this chicken and Thai Basil Stir-fry is what really makes it pop.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Chicken and Poultry
Cuisine: Thai
Keyword: thai basil stir-fry
Servings: 2
Calories: 324kcal
Author: Sarah


  • 1 chicken breast
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch
  • 1 small yellow squash (sliced)
  • 1 medium carrot (sliced)
  • 1 scallion (sliced)
  • 1/2 of a small onion (sliced)
  • 1 clove garlic (chopped)
  • 1 red chili pepper (chopped)
  • vegetable oil
  • 1/2 cup Thai basil


  • Cut your chicken into slices and put it in a bowl. Season with the fish sauce, soy sauce, lime juice, brown sugar and cornstarch. Stir it up and let it sit while you're preparing the other ingredients.
  • Chop, slice, and dice all the veg and the garlic. When you're ready to cook, heat a wok over medium high heat and add a couple tablespoons of oil. Add the chicken and stir-fry until it's got some color. Take the chicken out of the pan and set aside.
  • Add a little more oil to the pan and add all your vegetables, garlic, and chili. Stir-fry for a few minutes until the vegetables are tender. Add the chicken back to the pan along with the Thai basil and stir-fry until everything is well-combined, and the basil is wilted. Plate, and serve hot with some rice!


Calories: 324kcal | Carbohydrates: 16g | Protein: 28g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 969mg | Potassium: 948mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5915IU | Vitamin C: 57.6mg | Calcium: 47mg | Iron: 1.5mg