Recipe Ingredient

Stir-Fried Chicken with Basil and Chilli

• 1 lb. Boneless Skinless Chicken Breast Fillets, diced
• 4 Garlic Cloves, thinly sliced
• 2 Fresh Red Chilies, seeded and finely chopped
• 3 tbsp. Vegetable Oil
• 3 tbsp. Thai Fish Sauce
• 2 tsp. Soy Sauce
• 2 tsp. Granulated Sugar
• 1/2 c. Fresh Basil Leaves

• Heat the oil in a wok or large frying pan. Add the garlic and chilies and stir-fry over a medium heat for 1–2 minutes.
• Add the chicken to the wok or pan and stir-fry until it changes colour.
• Stir in the Thai fish sauce, soy sauce and sugar. Continue to stir-fry the mixture for 3–4 minutes, or until the chicken is fully cooked with the sauce.
• Stir in the Thai basil leaves.
• Spoon the entire mixture on to a warm serving platter or individual serving dishes, and garnish with the sliced chillies and basil leaves.