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

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

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(40 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
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  • 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

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Comments, questions and tips

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20th Jun, 2012
I doubled the quantities as suggested in other posts, however I found this recipe far too salty. Sauce was also very thin.
20th May, 2012
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!
4th May, 2012
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.
18th Mar, 2012
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.
31st Oct, 2011
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!
21st Sep, 2011
Absolutely yummy!
1st Jun, 2011
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
15th Jan, 2011
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 :)
17th Oct, 2010
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!
11th Sep, 2010
Made it and loved it. Doubled up the fish and soy sauces as mentioned plus used the cornflower to keep the chicken juicy. Blinding!!!


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