Simple Thai Basil Chicken Stir Fry

400g minced chicken
3 Thai shallots, finely sliced
4 cloves garlic, roughly chopped
1 to 2 red bird’s eye chillies, sliced
Large handful Thai basil leaves
100ml chicken stock
Vegetable oil
Steamed rice or lettuce leaves, to serve

The Sauce
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 tablespoons honey

PREPARATION

1. Soak the shallots briefly in hot water to loosen the skins, then peel and finely slice. Roughly chop garlic and slice the chillies.
2. Mix light soy sauce, fish sauce and honey in a bowl until well combined. Set aside.

COOKING

1. Heat a wok over medium heat with a drizzle of oil. Add shallots and garlic and cook gently until the garlic just begins to turn golden and fragrant.
2. Increase the heat to medium high. Add minced chicken and spread it out to sear.
3. Break up the chicken with a spatula as it cooks, allowing moisture to evaporate and the meat to separate.
4. Add the sliced chillies and pour the sauce directly over the chicken. Toss well on high heat until most of the liquid has reduced and coated the meat.
5. Add a splash of chicken stock and bring to a vigorous boil. Allow it to reduce slightly to create a light sauce.
6. Turn off the heat and fold through the Thai basil leaves until just wilted.
7. Serve immediately with steamed rice or spooned into crisp lettuce leaves.

School of Wok Tips

• Cook garlic gently first to avoid bitterness.
• Break up minced chicken early so it cooks evenly.
• Reduce the sauce before adding stock for deeper flavour.
• Add Thai basil off the heat to preserve its aroma.

FAQs

Can I use chicken thigh instead of mince?
Yes? Finely chopped chicken thigh works well and adds more richness.

How spicy is this dish?
Adjust the number of chillies to control heat. One chilli gives flavour without too much fire.

Can I make this with beef or pork?
Yes? The same sauce works beautifully with minced beef or pork.