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

basil leaf basil leaves boneless skinless chicken chicken chillies dark soy sauce gai phad bai krapao garlic red chilli red chillies shallot shallots stri fry thai food wok

N/A

Source

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.