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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(39 ratings)

Ready in 40 minutes


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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)
    Fish sauce

    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



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

  • a large handful of Thai or ordinary basil leaves


  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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Feb, 2018
Very salty unpleasant flavour and the soy made it all a dark unappealing brown. Very disappointing dish.
Rosie Edmonds's picture
Rosie Edmonds
19th Dec, 2017
Loved it xxx
28th Jun, 2016
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.
24th Feb, 2015
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...........
21st Mar, 2014
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.
9th Nov, 2013
Read my tip before you make this: the cooking time states is excessive!
9th Apr, 2013
Hi stupid question but is it granulated sugar that is used in the recipe? Sounds and looks yummy!
9th Nov, 2013
Yes, it is granulated. It will dissolve in the wok easily.
14th Nov, 2012
Lovely dish, perfect
30th Sep, 2012
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.


5th Jul, 2017
Apologies for what may sound like a stupid question. If I'm using cloves of garlic and fresh shallots, how do I measure them in tbsp? And where can I get Thai Basil from?
goodfoodteam's picture
11th Jul, 2017
Thanks for your question. You need to chop the garlic and slice the shallots first before measuring them. Thai basil is available from Asian shops. If you don't have one nearby then using standard basil is fine. Hope that helps!
9th Nov, 2013
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.