Stir-fried Chicken with Basil and Chillies recipe
information
This quick and easy chicken dish is an excellent introduction to Thai cuisine. Deep frying the basil adds another dimension to this dish. Thai basil, which is sometimes known as Holy basil, has a unique, pungent flavour that is both spicy and sharp. The dull leaves have serrated edges.
To deep fry Thai basil leaves, make sure that the leaves are completely dry. Deep fry in hot oil for about 30-40 seconds, lift out and drain on kitchen paper.
ingredients
45 ml (3 tbsp) vegetable oil
4 garlic cloves, sliced
2 - 4 red chillies, seeded and chopped
450 g (1 lb) chicken, cut into bite-size pieces
30 - 45 ml (2 - 3 tbsp) fish sauce
10 ml (2 tsp) dark soy sauce
5 ml (1 tsp) sugar
10 - 12 Thai basil leaves
2 red chillies, finely sliced, to garnish
20 Thai basil leaves, deep fried (optional)
4 garlic cloves, sliced
2 - 4 red chillies, seeded and chopped
450 g (1 lb) chicken, cut into bite-size pieces
30 - 45 ml (2 - 3 tbsp) fish sauce
10 ml (2 tsp) dark soy sauce
5 ml (1 tsp) sugar
10 - 12 Thai basil leaves
2 red chillies, finely sliced, to garnish
20 Thai basil leaves, deep fried (optional)
method
1. Heat the oil in a wok or large frying pan and swirl it around.
2. Add the garlic and chillies and stir-fry until golden.
3. Add the chicken and stir-fry until it changes colour.
4. Season with fish sauce, soy sauce and sugar. Continue to stir-fry for 3 - 4 minutes or until the chicken is cooked. Stir in the fresh Thai basil leaves. Garnish with sliced chillies and the deep fried basil, if using.
2. Add the garlic and chillies and stir-fry until golden.
3. Add the chicken and stir-fry until it changes colour.
4. Season with fish sauce, soy sauce and sugar. Continue to stir-fry for 3 - 4 minutes or until the chicken is cooked. Stir in the fresh Thai basil leaves. Garnish with sliced chillies and the deep fried basil, if using.
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
