Thai Basil Chicken Stir-Fry
A 25-minute Thai basil stir-fry built around a full 2 lb package of 94/6 ground chicken, jasmine rice, green beans, and bell peppers. Five weekday meal prep portions in one skillet at ~487 cal / 42g protein each.
Written and tested by
Matt McCabe · Recipe developer
Cal
487
Protein
42g
Carbs
54g
Fat
14g
Per serving · 1 of 5 / ~390-420g
Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.
Not sure how this fits your day? Run your numbers →
Prep
8 minutes
Cook
17 minutes
Total
25 minutes
Method
- 01Mix the sauce. Whisk soy sauce, oyster sauce, fish sauce, honey, chile-garlic sauce, garlic, and water in a small bowl. Do not add extra salt.
- 02Start the shortcuts. Microwave both rice pouches according to their labels. Steam the green beans in their bag until just tender, usually 4 to 5 minutes. Carefully vent and set both aside.
- 03Brown the chicken. Heat a 12- to 14-inch skillet or wok over medium-high and coat lightly with cooking spray. Add the chicken, press it into an even layer, and leave it alone for 2 to 3 minutes. Break it into small pieces and cook 8 to 10 minutes more.
- 04Add the peppers. Stir in the sliced bell peppers and cook 3 to 4 minutes. They should soften but keep some bite. If the pan looks watery, let the moisture cook off before adding the sauce.
- 05Sauce and finish. Add the steamed green beans and all of the sauce. Toss for 2 to 3 minutes, until the sauce coats the chicken and the meat reaches 165F. Remove from the heat and fold in all of the basil.
- 06Portion by weight. Weigh an empty mixing bowl, transfer the finished stir-fry into it, subtract the bowl weight, and divide the cooked stir-fry by 5. Divide the 480g rice evenly at about 96g per container.
Notes from the kitchen
Nutrition assumes 94/6 ground chicken at 140 cal, 22g protein, and 7g fat per 4 oz. Use the package in your kitchen as the final source of truth. Thai basil is the best fit; regular basil works if that is what your store carries, but do not omit basil entirely. Low-sodium soy sauce prevents the fish sauce and oyster sauce from pushing the finished dish too salty. If your skillet is smaller than 12 inches, cook the chicken in two batches; total time may land closer to 30 minutes. Contains soy, fish, and shellfish; check sauce labels for gluten and other allergens. Storage: cool in shallow containers and refrigerate promptly. Keep four portions refrigerated and freeze the fifth after cooling. Thaw the frozen portion overnight in the refrigerator on Thursday. Freeze up to 2 months. Reheat to 165F: microwave 90 seconds, stir, then microwave 45 to 60 seconds more. USDA guidance recommends using most cooked leftovers within 3 to 4 days, so freezing the Friday portion keeps this a five-day plan without holding cooked chicken and rice in the refrigerator all week.
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