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

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

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(30 ratings)

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Cooking time

Ready in 40 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
200
protein
25g
carbs
6g
fat
9g
saturates
2g
fibre
0g
sugar
3g
salt
2.07g

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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Method

  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

Recipe from Good Food magazine, October 2003

Comments, questions and tips

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Comments

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catshevlane's picture
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Great recipe and tastes scrumptious!

ecollins's picture
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Very nice dish. Easy to prepare and tasty. It is quite hot so if you fancy milder dishes you may want to drop a chilli or two.

nimster's picture

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.

karakavanagh's picture
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i made it as it was and really nice but as above,not saucy enough

kathryns's picture

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

jaki85n's picture
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I doubled up on the fish sauce and it gave it a funny taste. I was ok but probaby wouldn't make it again.

azlinms's picture
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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.

binavino's picture

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

charlottemouse's picture

sorry I meant 3 tbsp garlic not 2.

charlottemouse's picture

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?

sambatchelor's picture

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!

lol_cat's picture
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Meant to say used chicken breast instead of thighs, much better.

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

meme55's picture
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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.

cutiecheffie's picture
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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.

stelaholder's picture
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Need more sauce, otherwise extremely tasty and easy to make.

followingcharlie's picture
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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.

jowebster's picture
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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.

moosepup79's picture
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Very fresh tasting with a lovely spicy kick.

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