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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(35 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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (41)

sowtonangel's picture

This is good with some baby sweetcorn added for the last couple of minutes, and some raw cashew nuts stirred in with the basil at the end. Lovely recipe - a real favourite with everyone.

pawpawsalad's picture

does anyone know where to get fresh thai basil? It makes such a difference!

catshevlane's picture

Great recipe and tastes scrumptious!

ecollins's picture

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

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

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

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

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

lol_cat's picture

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

meme55's picture

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

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

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

followingcharlie's picture

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…