I greatly enjoy the Thai way with chicken. The combinations of exotic lemon grass, garlic and fresh chillies always have my mouth watering. The Thais also use a type of wok and they stir-fry many of their dishes. In this particular Thai-inspired dish, I have taken some elements of Thai flavourings and have created my own tasty chicken dish. It works brilliantly with rice.
If you are using unboned thighs, remove the skin and bones from the chicken thighs or have your butcher do it for you. Cut the chicken into
Peel the lemon grass stalk to reveal the tender, whitish centre and cut into
Heat a wok or large frying-pan until it is very hot. Add the oil, then the chicken and stir-fry for 5 minutes until the chicken is brown. Remove the chicken and drain off the oil. Return the drained chicken to the wok and add the rest of the ingredients, except the basil leaves. Continue to cook for another 8-10 minutes, stirring from time to time, until the chicken is cooked. Add the basil leaves and give the mixture a good stir. Pour on to a warm platter and serve at once.
© 1996 Ken Hom. All rights reserved.