Pistachio meringues with mango & mandarin ice cream
These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month - ideal for a New Year buffet
Ken Hom's stir-fried chicken with chillies & basil
- Preparation and cooking time
- Total time
- Ready in 40 minutes
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 450g boneless skinless chickenthighs, cut into chunks
- 3 tbsp coarsely chopped garlic
- 3 tbsp finely sliced shallots
- 3 fresh green or red chilliesseeded and finely shredded
- 2 tbsp fish sauce(nam pla)
- 2 tsp dark soy sauce
- 2 tsp sugar
- a large handful of Thai or ordinary basil leaves
Nutrition: per serving
- kcal200
- fat9g
- saturates2g
- carbs6g
- sugars3g
- fibre0g
- protein25g
- salt2.07g
Method
step 1
Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
step 2
Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
step 3
Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.
