Stir-fried chicken with chillies & basil
This Thai street food classic strikes the balance between heat and herbaceousness that defines Bangkok's most compelling dishes. The technique of high-heat stir-frying coaxes sweetness from shallots and garlic while the holy basil, added at the last moment, releases its peppery oils without wilting into bitterness. Fish sauce provides umami depth that transforms simple chicken into something genuinely craveable, proving why this humble pantry staple matters more than any exotic spice.
Instructions
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. step 2 Reheat the wok and add the remaining oil.
Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown. step 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..
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