Chicken with holy basil and chillies

Mobile version Print

From: Market Kitchen

On TV Tonight

  • 20:00 - Chinese Food Made Easy - Spicy Sichuan
  • 20:30 - Chinese Food Made Easy - Cooking for Friends and Family
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 2.50 / 5 (10 votes)

Prep time:
20 min
Cook time:
5 min

Mini C uses tempting Thai ingredients such as perfumed peppery holy basil to make a stylish stir fry, packed with South East Asian flavours


1. Pound the garlic and chilli together into a paste. Heat the oil in a wok, over a medium flame, and stir-fry the paste for 10 seconds.

2. Add the sliced chicken and continue frying for 2 minutes, stiring all the time.

3. Tip in the onions and stir-fry for about 10-15 seconds and add the fish sauce, sugar and soy sauce, stirring continuously.

4. Add the stock, chilli and basil leaves and continue cooking for a further 10-15 seconds. Serve immediately, with rice.


  • 1 clove garlic, peeled
  • 1 red chilli, roughly chopped
  • 1.5 tbsp vegetable oil
  • 200 g chicken breasts
  • 80 g sliced onions
  • 1.5 tbsp fish sauce
  • 1 tsp white sugar
  • 1/2 tsp dark soy sauce
  • 2.5 tbsp chicken stock
  • 1 red chilli, sliced lengthways
  • 10 leaves holy basil, available in specialist Thai stores

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


I have tried this twice, as it didn't have the wow factor the first time. The chilli comes through well, but I think that it tends to dominate the other ingredients.

Nigel Mort Nigel Mort  Posted 02 Aug 2009 1:23 PM