- 2 tbsp vegetable oil
- 450g boneless skinless chicken thighs, cut into chunks
- 3 tbsp coarsely chopped garlic
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 3 tbsp finely sliced shallots
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 fresh green or red chillies, seeded and finely shredded
- 2 tbsp fish sauce (nam pla)
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 tsp dark soy sauce
- 2 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- a large handful of Thai or ordinary basil leaves
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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.
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.