Chicken with basil, chiles, and fish sauce from The Wok - Recipes and Techniques (page 69) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai basil for basil.

  • melanie_1vlbrw on May 29, 2026

    This came out great! I added green beans for extra veg - cut them in thirds and added them in after adding the ginger and garlic, cooked them for a few minutes before adding the chicken back to the wok.

  • dana_92vbl0 on April 03, 2026

    I love this recipe and make it regularly. Can be super spicy if you want it to be. I also add green beans in for some extra veg!

  • Rachel_ on March 22, 2026

    First time using fish sauce which had me nervous…but all the flavors seemed to even out okay. Getting enough basil was a pain, so not sure how often I’ll repeat

  • Fyretigger on September 03, 2023

    As pictured, the dish includes what looks like Fresno chiles, while the recipe calls for red pepper flakes. I opted to use Fresno chiles and was happy with the results. Another note suggests it's missing lime juice, and it might benefit from that. If you have it, I would also use palm sugar in place of table sugar, though I didn't think to do that.

  • IvyManning on April 20, 2022

    Though the velveting technique is nifty, the flavor of this dish is really bland. There's none of the hot-salry-sour-sweet flavor I love about Thai food. Author says to add fish sauce, Chile flakes, and sugar to taste, but then it really gets unbalanced. It could use some lime. Going back to my Thai teachers recipe for this dish.

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