Stir-fried chicken with chillies & basil — a quick, fiery Thai stir-fry of chicken with garlic, shallots and fresh chillies, finished with fragrant basil. Bold and aromatic.
- 2 tablespoons Vegetable Oil
- 450g Chicken
- 3 tblsp chopped Garlic
- 3 tblsp chopped Shallots
- 3 Red Chilli
- 2 tablespoons Fish Sauce
- 2 tsp Soy Sauce
- 2 tsp Sugar
- Handful Basil Leaves
Video
Preparation
- Heat a wok or large frying pan until very hot, then add 1 tbsp of the oil. When very hot, add the chicken and stir-fry over high heat for 8–10 minutes, until browned all over. Using a slotted spoon, remove the chicken 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 high heat for a further 8–10 minutes, or until the chicken is cooked through. Stir in the basil leaves and serve at once.
