Stir-Fried Chicken with Chilies & Basil

Ingredients

• 2 tbspvegetable oil
• 1 lbchicken, cut into pieces
• 3 tbspgarlic, finely chopped; generous Thai-style quantity
• 3 tbspshallots, finely chopped
• 3red chili
• 2 tbspfish sauce
• 2 tspdark soy sauce
• 2 tspsugar
• basil leaves, Thai basil if available

Method

1. 1

   Set a wok or heavy skillet over your highest flame until it just begins to smoke. Add 1 tbsp of the oil and swirl it up the sides.

2. 2

   Slide in the chicken and keep it moving for 8–10 minutes, until every piece is browned at the edges. Lift it out with a slotted spoon onto a plate.

3. 3

   Return the wok to the heat with the last of the oil. Fry the garlic and shallots for 3 minutes, stirring constantly, until they smell sweet and turn golden.

4. 4

   Tip the chicken back in along with the chilies, fish sauce, dark soy and sugar. Toss over high heat for a further 8–10 minutes, until the sauce clings to the meat and the chicken is cooked through.

5. 5

   Kill the heat, throw in the basil leaves and fold them through once. The residual heat is enough to wilt them. Serve immediately.