Recipe byThe ZestyPlate Kitchen
A quick, fiery Thai stir-fry of chicken with garlic, shallots and fresh chillies, finished with fragrant basil. Bold, aromatic and ready in minutes.
This Thai stir-fry is fast, fragrant and carries a real chilli kick: tender chicken tossed with garlic, shallots and a salty-sweet sauce, then finished with a big handful of basil. It is street-food cooking, done in minutes once the wok is hot. Pile it over steamed rice for a punchy supper on a weeknight.
Jump to recipe
Prep 15 min
Cook 20 min
Total 35 min
Easy
Scale:
- 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
Nutrition (per serving)
295
kcal
25g
Protein
9g
Carbs
17g
Fat
Estimated per serving. How we calculate this.
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 to 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 to 10 minutes, until the chicken is cooked through. Stir in the basil leaves and serve at once.
Tips from the ZestyPlate Kitchen
- Get the wok genuinely hot so the chicken sears instead of steaming.
- Chop everything before you start, because the cooking moves quickly.
- Throw the basil in at the very end so it wilts but keeps its perfume.
- Dial the chilli up or down to taste, though it should have some bite.
Frequently Asked Questions
Thai holy basil is traditional and gives a peppery aroma, but Thai sweet basil, or even ordinary basil, will do the job.
Yes, minced chicken, pork, beef or tofu all take to the same sauce and method very well.
Use fewer chillies or scrape out the seeds. The salty-sweet sauce is delicious even with just a gentle warmth.
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