Stir-fried chicken with chillies & basil

Method5 steps · about 40 min

1. 1

   Step 1: Cut all the raw boneless, skinless chicken thighs (450 g) into chunks. Heat a wok or large frying pan until very hot and add the first tablespoon of vegetable oil (2 tbsp). When the oil is hot, stir-fry all the chicken over high heat for eight to ten minutes, until browned all over. Wash hands and clean utensils after handling raw chicken.

   Brown chicken chunks in first half of oil · 10 minUses 2 tbsp vegetable oil, divided equally · 450 g raw boneless skinless chicken thighs

2. 2

   Step 2: Lift all the browned chicken from the wok with a slotted spoon and set it aside for immediate return after the aromatics. Keep the used wok ready for the next stage.

   Uses All browned chicken; retain the used wok

3. 3

   Step 3: Peel and coarsely chop enough garlic (3 tbsp) to measure three tablespoons; peel and finely slice enough shallots (3 tbsp) to measure three tablespoons. Reheat the used wok, add the remaining tablespoon of oil (2 tbsp) and stir-fry all the measured garlic and shallots for three minutes, until golden brown.

   Golden garlic and shallots · 3 minUses The used wok; keep the browned chicken held aside · 2 tbsp vegetable oil, divided equally · 3 tbsp coarsely chopped garlic · 3 tbsp finely sliced shallots

4. 4

   Step 4: Wash, seed and finely shred all three red chillies. Return all the browned chicken to the garlic-shallot wok and add all the chillies, fish sauce (2 tbsp), dark soy sauce (2 tsp) and sugar (2 tsp). Stir-fry over high heat for eight to ten minutes as a guide, continuing until the chicken is cooked through and reaches 74 °C / 165 °F in its thickest pieces.

   Finish chicken and sauces until cooked through · 10 minUses All cooked aromatic base · All the held browned chicken chunks · 3 fresh red chillies, seeded and finely shredded · 2 tbsp fish sauce · 2 tsp dark soy sauce · 2 tsp sugar

5. 5

   Step 5: Wash and drain the fresh basil leaves, stir the full large handful through the cooked chicken and sauce and serve immediately as four portions.

   Uses All cooked chicken with its aromatic sauce · 1 large handful fresh Thai or ordinary basil leaves