Chicken with Chilli and Sweet Basil

February 7, 2019


Some of the fastest food we’ve ever come across, this streetfood favourite takes only five minutes or so to make. We enjoyed it from a stall in the back streets of Kanchanaburi, Thailand, and despite it being so simple and basic it was one of the tastiest things we tried on the whole holiday. Thai sweet basil is available in the larger Chinese supermarkets, but regular basil can be used if you can’t find the Thai kind. Also if you like your food hot, feel free to increase the amount of Thai birdseye chilli you use.


1Heat a wok, then add 1tbs groundnut/vegetable oil. Add the chicken, shallots and garlic and stir fry for a minute or two, until the chicken is well browned.

2Next add the chillies, lemon grass and galangal powder, and keep stir frying for another minute.

3Now add the soy sauce and fish sauce, together with a splash of water to prevent burning, and stir fry for another minute or two before adding the torn basil leaves.


2 Chicken fillets, cut into small dice

1 Banana Shallot, finely chopped

2 Cloves Garlic, minced

2 Dried Thai birdseye chillies

1 tsp Lemon Grass powder

1 tsp Galangal powder

2 tsp Fish Sauce

2 tsp light Soy Sauce

6 Leaves Sweet Basil, torn