Step 1 of 5
Stir-Fried Chicken with Chilies & Basil
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.
Step 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.
Step 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.
Step 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.
Step 5
Kill the heat, throw in the basil leaves and fold them through once. The residual heat is enough to wilt them. Serve immediately.
