- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 200
- Fat Content: 9g
- Saturated Fat Content: 2g
- Carbohydrate Content: 6g
- Sugar Content: 3g
- Fiber Content: 0g
- Protein Content: 25g
- Sodium Content: 2.07g
Ken Hom’s stir-fried chicken with chillies & basil
Ingredients
- vegetable-oil - 2 tbsp vegetable oil
- boneless-skinless-chicken - 450g boneless skinless chicken thighs, cut into chunks
- garlic - 3 tbsp coarsely chopped garlic
- shallot - 3 tbsp finely sliced shallots
- red-chilli - 3 fresh green or red chillies, seeded and finely shredded
- fish-sauce - 2 tbsp fish sauce (nam pla)
- dark-soy-sauce - 2 tsp dark soy sauce
- sugar - 2 tsp sugar
- basil-leaf - a large handful of Thai or ordinary basil leaves
Instructions
- 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.
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.
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