Ken Hom’s stir-fried chicken with chillies & basil
By Ken Hom
A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour
- Ready in 40 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 200
-
fat 9g
-
saturates 2g
-
carbs 6g
-
sugars 3g
-
fibre 0g
-
protein 25g
-
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
Method
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.
Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
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.
