Ken Hom's stir-fried chicken with chillies & basil
Ken Hom's stir-fried chicken with chillies & basil might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $1.59 per serving. One serving contains 233 calories, 24g of protein, and 12g of fat. This recipe from BBC Good Food requires basil leaves, chillies, vegetable oil, and skinless boneless chicken thighs. It is a good option if you're following a gluten free and dairy free diet. Plenty of people made this recipe, and 258 would say it hit the spot. From preparation to the plate, this recipe takes approximately 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is solid. Similar recipes include Ken Hom's Stir Fried Mixed Vegetables, Ken Hom's Chop Suey, and Stir-Fried Basil Chicken.
Servings: 4
Ingredients:
a large handful of Thai or ordinary basil leaves
3 fresh green or red chillies, seeded and finely shredded
2 tbsp fish sauce (nam pla)
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
450g boneless skinless chicken thighs, cut into chunks
2 tsp dark soy sauce
2 tsp sugar
2 tbsp vegetable oil
Equipment:
slotted spoon
wok
Cooking instruction summary:
Heat a wok or large fryingpan until it is very hot, thenadd 1 tbsp of the oil. When itis very hot, add the chickenand stir-fry over a high heat for8-10 minutes, until brownedall over. Using a slotted spoon,take the chicken from the panand set aside.Reheat the wok and add theremaining oil. Toss in the garlicand shallots and stir fry for 3minutes, until golden brown.Return the chicken to thewok and add the chillies, fishsauce, dark soy sauce andsugar. Stir fry over a high heatfor a further 8-10 minutes oruntil the chicken is cookedthrough. Stir in the basil leavesand serve at once.
Step by step:
1. Heat a wok or large fryingpan until it is very hot, thenadd 1 tbsp of the oil. When itis very hot, add the chickenand stir-fry over a high heat for8-10 minutes, until brownedall over. Using a slotted spoon,take the chicken from the panand set aside.Reheat the wok and add theremaining oil. Toss in the garlicand shallots and stir fry for 3minutes, until golden brown.Return the chicken to thewok and add the chillies, fishsauce, dark soy sauce andsugar. Stir fry over a high heatfor a further 8-10 minutes oruntil the chicken is cookedthrough. Stir in the basil leavesand serve at once.
Nutrition Information:
