Thai Basil Chicken Stir Fry with Fresh Chilli and Garlic

July 29, 2026

chicken mince stir fry

When busy weeknights call for a fast, budget-friendly meal, skip the takeaway order and whip up this vibrant street-food classic at home. Made with lean chicken mince and punchy scratch aromatics, this Thai basil chicken stir fry goes from wok to dinner table in under 20 minutes.

Butcher’s Tip: Chicken mince can turn dry quickly if overcooked, whereas chicken thigh mince offers a slightly higher natural fat content that locks in juiciness during high-heat wok frying. Ensure your pan is blazing hot before adding the mince so it sears immediately rather than stewing in its own juices.

  • Serves: 4 people

  • Prep time: 10 mins

  • Cook time: 8 mins

Ingredients List

  • 500 g Woods Butchery Chicken Mince

  • 2 tbsp neutral cooking oil

  • 5 cloves fresh garlic, minced

  • 3 red bird’s eye chillies, finely chopped

  • 1 small brown onion, sliced

  • 2 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 1.5 tbsp fish sauce

  • 1 tbsp raw sugar

  • 1 cup fresh holy basil or Thai basil leaves

  • Steamed jasmine rice and fried eggs to serve

Method

  1. In a small bowl, whisk together soy sauce, dark soy sauce, fish sauce and raw sugar until dissolved.

  2. Heat oil in a wok or large heavy skillet over high heat until shimmering.

  3. Add minced garlic, chopped chillies and sliced onion. Stir-fry for 1 minute until fragrant.

  4. Increase heat to maximum and add the chicken mince. Break up the meat briskly with a spatula, searing for 4 to 5 minutes until browned and cooked through.

  5. Pour in the prepared stir-fry sauce mixture and toss continuously for 1 to 2 minutes to glaze the chicken evenly.

  6. Turn off the heat, fold in fresh basil leaves, and stir until just wilted.

  7. Serve hot over steamed jasmine rice topped with a crispy fried egg.

Other mince products

Categorized Chicken recipes, Mince recipes