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

• vegetable oil↗2 tbsp tbsp
• boneless skinless chicken↗450g g

  thighs, cut into chunks

• coarsely chopped garlic3 tbsp tbsp
• finely sliced shallots3 tbsp tbsp
• fresh green or red chillies3

  seeded and finely shredded

• fish sauce↗2 tbsp tbsp

  (nam pla)

• dark soy sauce↗2 tsp tsp
• sugar↗2 tsp tsp
• Thai or ordinary basil leaves↗a large handful of

Step-by-step instructions

1. 1

   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.

2. 2

   Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.

3. 3

   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.