Thai recipe for 4 people, takes only 20 mins; recipe has vegetable oil, boneless skinless chicken, garlic, shallot, red chilli, fish sauce, dark soy sauce, sugar and basil leaf.
Ken Hom's stir-fried chicken with chillies & basil
Course: Thai
Servings
4
servings
Prep time
20 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Red Chilli: 3 fresh green or red chillies, seeded and finely shredded
- Basil Leaf: a large handful of Thai or ordinary basil leaves
- Sugar: 2 tsp sugar
- Dark Soy Sauce: 2 tsp dark soy sauce
- Shallot: 3 tbsp finely sliced shallots
- Fish Sauce: 2 tbsp fish sauce (nam pla)
- Garlic: 3 tbsp coarsely chopped garlic
- Boneless Skinless Chicken: 450g boneless skinless chicken thighs, cut into chunks
Directions
- Heat awokor largefrying panuntil 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.
- Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
- 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.
