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Ken Hom's stir-fried chicken with chillies & basil

A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour

  • Ready in 40 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 200
  • Carbohydrates 6
  • Saturated Fat 2
  • Sugar 3
  • Protein 25
  • Fat 9
  • Fibre 0
  • Salt 2.07

Nutrition per serving

  • Calories 200
  • Carbohydrates 6
  • Saturated Fat 2
  • Sugar 3
  • Protein 25
  • Fat 9
  • Fibre 0
  • Salt 2.07

Ingredients

  • 2 tbsp vegetable oil
  • 450g boneless skinless chicken thighs, cut into chunks
  • 3 tbsp coarsely chopped garlic
  • 3 tbsp finely sliced shallots
  • 3 fresh green or red chillies, seeded and finely shredded
  • 2 tbsp fish sauce (nam pla)
  • 2 tsp dark soy sauce
  • 2 tsp sugar
  • a large handful of Thai or ordinary basil leaves

Method

  1. Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.

  2. Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.

  3. Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

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