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

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Ken Hom

10 ratings

Recipe by Ken Hom

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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.

Taken from Ken Hom's Foolproof Thai Cookery

Per serving

200 kcalories, protein 25g, carbohydrate 6g, fat 9 g, saturated fat 2g, fibre 0g, salt 2.07 g

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• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

  Very fresh tasting with a lovely spicy kick.

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• jo

  24 November 2007

  jo rated and commented on this recipe

  

  Every time I see this recipe it makes my mouth water, it is totally delicious and very easy to make. It's easy to adjust the spice if you are cooking for someone that doesn't like hot food and vice versa.

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• Charlie

  09 January 2008

  Charlie rated and commented on this recipe

  

  I made this recipe for the 1st time this week and I loved it. It was easy to make and very tasty; although my husband would have preferred it to have had more sauce, but this is just a personal preference. I will definitely make it again.

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• Stela

  17 January 2008

  Stela rated and commented on this recipe

  

  Need more sauce, otherwise extremely tasty and easy to make.

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• Cutiecheffie

  25 February 2008

  Cutiecheffie rated and commented on this recipe

  

  This was so yummy! I doubled the soy, fish sauces and sugar as I had mixed in rice noodles.and wanted enough sauce. A pack of Asda's rice'white noodles with spring onions were perfect for this.

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• Meme

  26 April 2008

  Meme rated and commented on this recipe

  

  This is really yummy. Reminded me of a dish we can get from our local thai takeaway. I added some fine strips of carrot to mine.

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• Lol_cat

  20 October 2008

  Lol_cat rated and commented on this recipe

  

  Very easy to make. Went down a treat with family and boyfriend. Would definitely make again.

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• Lol_cat

  20 October 2008

  Lol_cat commented on this recipe

  Meant to say used chicken breast instead of thighs, much better.

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• Samantha

  22 October 2008

  Samantha commented on this recipe

  This recipe went horribly wrong for me, burnt horrible shallots and garlic due to the long cooking time when the chicken was added again with very little sauce!

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• charlottemouse

  16 November 2008

  charlottemouse commented on this recipe

  As said by previous comments this dish is better with chicken breasts (although do not cook them for as long as they will go tough). I added beansprouts and cashew nuts to bulk it out a bit and doubled up on the fish sauce, soy sauce and sugar. I also left the seeds of the chilli's in which gave it a HUGE kick. Really great recipe, will be making it again. Seemed to be very garlicky which is great as I love it, I used 4 garlic cloves (which was 2 tbsp), does that sound about right?

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• charlottemouse

  16 November 2008

  charlottemouse commented on this recipe

  sorry I meant 3 tbsp garlic not 2.

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• binavino

  08 January 2009

  binavino commented on this recipe

  Coat the chicken pieces lightly in cornflour before frying them, the chicken pieces will remain succulent and juicy.

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• Summer

  23 January 2009

  Summer rated and commented on this recipe

  

  I rarely find myself satisfied by Asian dishes I find online as they can't quite match the genuine article, but this dish was wonderful! I changed it slightly in that I blended the garlic, shallots and chilli together (a mistake on my part) and therefore fried them all at once but it must have been an inspired mistake on my part as the dish turned out beautifully (very like a Malaysian sambal). Point to note I had less chicken which meant proportionately more sauce and I cut them into little bite-sized pieces to ensure the meat wasn't too tough after frying.

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• Jackie

  21 March 2009

  Jackie rated and commented on this recipe

  

  I doubled up on the fish sauce and it gave it a funny taste. I was ok but probaby wouldn't make it again.

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• Kate Cooks

  21 March 2009

  Kate Cooks commented on this recipe

  Very simple and very tasty. I doubled the soy, fish sauce and sugar as another reviewer suggested so there was a bit more sauce.

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• SUGARPUFF

  26 April 2009

  SUGARPUFF rated and commented on this recipe

  

  i made it as it was and really nice but as above,not saucy enough

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• Nimi

  31 August 2009

  Nimi commented on this recipe

  I doubled up on ingredients aswell and tossed in spring onions at the end. Delicious! If you can be bothered to make coconut rice aswell that really gives it the authentic Thai taste.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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

Per serving

200 kcalories, protein 25g, carbohydrate 6g, fat 9 g, saturated fat 2g, fibre 0g, salt 2.07 g

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