Stir Fried Chicken with Holy Basil


  • 2-3 tbsp peanut oil, for stir-frying

  • 10-12 cloves garlic, finely chopped

  • 2-3 shallots, thinly sliced

  • 500g boneless chicken thighs, cut into small pieces

  • 10 Thai chillies, cut into very thin rounds

  • 2 small kaffir lime leaves, finely shredded (optional)

  • 2-3 tsp black soy sauce (the semi-sweet kind), or to taste

  • 2 tbsp fish sauce, or to taste

  • 1 cup fresh Thai holy basil

  • Dash of ground white pepper


  • 1.

    Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Toss in the garlic and shallots. Stir 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.

  • 2.

    Toss in the chillies and kaffir lime leaves. Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another ½ to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 882kj
  • Fat Total 59g
  • Saturated Fat 14g
  • Protein 50g
  • Carbohydrate 39g
  • Sugar 18g
  • Sodium 2012mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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