Name: Ken Hom's stir-fried chicken with chillies & basil
Total time: 40 min
Yield: 4
Cuisine: Thai
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

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

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

Ken Hom

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Serves 4

Easy

Total time: 40 mins

Ready in 40 minutes

A star rating of 4.3 out of 5.55 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal200
fat9g
saturates2g
carbs6g
sugars3g
fibre0g
protein25g
salt2.07g

Method

step 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.
step 2

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

Recipe from Good Food magazine, October 2003

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A star rating of 4.3 out of 5.55 ratings

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