Ken Hom's Stir-fried Chicken With Chillies & Basil
This fragrant and flavorful Thai basil chicken recipe is a delightful mix of tender chicken, aromatic garlic and shallots, spicy chili, and fresh basil. With a perfect balance of sweet and salty from the sauces, every bite is a burst of savory goodness. Get ready to enjoy a taste of Thailand in your own kitchen!
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 200 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 3 grams sugar
- Protein Content: 25 grams protein
- Sodium Content: 2.07 milligram of sodium
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