Stir-Fried Chicken with Basil

cook 10 mins
  • 1 tablespoon vegetable oil
  • 2 shallots, sliced
  • 1 red chilli, deseeded and sliced
  • 1 garlic clove, sliced
  • 375 g (12 oz) chicken mini-fillets
  • 1 tablespoon nam pla (Thai fish sauce)
  • 1 teaspoon soy sauce
  • small handful of basil leaves
  • toasted coconut flakes, to garnish (optional)
  • Heat the oil in a wok or large frying pan. Add the shallots, chilli and garlic and cook for 1 minute. Remove with a slotted spoon and keep warm.
  • Add the chicken to the pan, stir-fry for 5 minutes until cooked and beginning to brown. Return the shallot mixture to the pan, then add the fish sauce, soy sauce and basil and cook for 1 minute until the basil starts to wilt. Sprinkle with toasted coconut flakes, if using, and serve.
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