Stir-fried chicken with crispy basil

Name: Stir-fried chicken with crispy basil
Cuisine: Thai
Ingredients: 4 garlic cloves, peeled and finely chopped; vegetable oil, for deep-frying; 1 red onion, peeled, cut in half and sliced quite thickly; 1 red pepper, deseeded and cut into strips; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 2 tablespoons oyster sauce; 4 small, dried red bird’s eye chillies, crushed; 500 g/1 lb 2 oz skinless chicken breast fillets, cut into 2.5 cm/1 inch strips; ½ teaspoon Demerara or palm sugar; ½ teaspoon Demerara or palm sugar; 2 tablespoons chicken stock; 2 handfuls of fresh basil leaves

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

500 g/1 lb 2 oz skinless chicken breast fillets, cut into 2.5 cm/1 inch strips

Asia
Thailand
Main course
Gluten-free
Southeast Asia

Method

Mix all the ingredients for the marinade in a bowl. Add the chicken strips and mix well, then cover and leave in the fridge for about 30 minutes.
Heat at least 5 cm/2 inches