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

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

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(33 ratings)

Ready in 40 minutes

Easy

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: per serving

  • kcal200
  • fat9g
  • saturates2g
  • carbs6g
  • sugars3g
  • fibre0g
  • protein25g
  • salt2.07g
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Ingredients

  • 2 tbsp vegetable oil
  • 450g boneless skinless chicken thighs, cut into chunks
  • 3 tbsp coarsely chopped garlic

    Garlic

    gar-lik

    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

    Shallot

    shal-lot

    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)

    Fish sauce

    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

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • a large handful of Thai or ordinary basil leaves

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.

Recipe from Good Food magazine, October 2003
BBC GoodFood Magazine

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Comments, questions and tips

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Comments (41)

watson.terence@gmail.com's picture

before cooking the chicken I coated it in a light mixture of chilli powder and paprika. I also added scallions to the stir fry i only had ordinary basil. I served it on a bed od stir fried beansprouts and pak choi. it looked great and tasted great.

andyvandy's picture

2 chillies deseeded was too much -my wife couldnt taste the thai basil as a consequence, and so didn't enjoy it. Is there anyway of knowing how hot the chillies will be before you add them? I love chillies but they seem to vary so much in heat...........

rachmo7's picture
5

This was so tasty and quick. I stuck to the recipe but didn't deseed the chilli's...we like the heat! Also added a few sliced mange tout at the end for a bit of crunch. Served with Thai sticky rice...OH very impressed, will be a new favourite.

languagemaster's picture

Read my tip before you make this: the cooking time states is excessive!

carolinedundas@btinternet.com's picture

Hi stupid question but is it granulated sugar that is used in the recipe? Sounds and looks yummy!

languagemaster's picture

Yes, it is granulated. It will dissolve in the wok easily.

deanbolton001's picture

Lovely dish, perfect

cldaniels's picture

I used diced chicken breast but only added after cooking shallots and garlic. Doubled sauce ingredients and used normal basil and it was really nice. Served with noodles tossed in garlic butter.

lizzies-kitchen's picture

I doubled the quantities as suggested in other posts, however I found this recipe far too salty. Sauce was also very thin.

laurenwalker82's picture
5

Loved this recipe! Doubled up on the soy and fish sauce and added soft noodles at the end, so delicious! Will defo make again, so tasty and healthy!

capeapples's picture
5

Easy to make and lovely flavours. I find the fish sauce very salty so have only used one tbsp. I used one chilli and added green beans and sliced red pepper to the dish. My husband was very impressed and has asked me to make this dish for him again which says a lot haha! p.s make sure to wear disposable gloves when cutting the chillis... a mistake that I made and my hands are still stinging 12 hours later.

evilwhitestripe's picture
4

I added some rough chunks of ginger during the shallot / garlic phase. Next time, I also think I am going to put in some lime as well, and reduce the amount of oil.

Served in a bowl without and rice / noodles is just lovely.

mizzbirdie's picture

I love this dish, my partner and I did say that we thought it needed a little more sauce so i just doubled up and served with noodles. Beautiful and so simple! <3

annaend's picture
4

Absolutely yummy!

marymo30's picture
4

this was beautiful as others have said i doubled up on the soya fish sauce and sugar and added a packet of stir fry veg and noodles to make a proper meal out of it and it was still low fat and very tasty. rice noodles were def best. i cant wait for lunch tomorrow to have the rest lol

julie04's picture
4

first time iv made this and i loved it,i to had more sauce ingredients and used chicken breast with noodles and spring oinon yum yum :)

vlaoverton's picture
4

I've made this a few times now and always enjoy it. It's really, really tasty and quick and simple to make. I use more chilli (personal taste as I do like thigs spicy) and I double all of the suace ingredients and add some freshly squesed lime to the sauce as well. Yummy, yummy!

bigalyoung's picture
4

Made it and loved it. Doubled up the fish and soy sauces as mentioned plus used the cornflower to keep the chicken juicy. Blinding!!!

minigirl1's picture
4

Loved it - Tasted beautiful!
Changed recipe to chicken breast and only used one chilli. Would use 2 chillies next time and will double up on the sauce (fish sauce, dark soy sauce, sugar).

zeberkalove's picture
4

i agree with others that you need to double the ingriedients for the sauce. yummy thai dish!!!!!

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Tips (1)

languagemaster's picture

It's a lovely dish, but I'd make it with chicken breast rather than thigh - I hate the texture of thigh meat, but that's just me. Cut the meat into thin strips, not into 'chunks'
Now the tip: if you follow this recipe you will be stir-frying the chicken for at least 16 minutes over a high heat. That is an insane amount of time to cook the meat for! If your wok is as hot as it should be and the oil is smoking, your chicken will cook in a minute - 2 at the most! Then get it out of there and go on to step 2. Again, once you've done that step, there is no way you need to cook that dish for a further 8 minutes. We're talking a minute or two more here, then throw in the basil leaves and serve.
If you cook the chicken as directed in the recipe it will be like rubber. I think a mistake has been made with the cooking times for this recipe.

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