Thai Basil Chicken

• servings: Servings 2
• active time: 10 min
• total time: 15 minutes

Ingredients

225g / 7oz chicken thigh fillets , skinless boneless, cut into bite size pieces

1 green onion , cut into 4cm / 2" lengths.

1 cup Thai basil leaves , loosely packed (Holy Basil if you can find it) (Note 1)

2 garlic cloves , large, finely chopped (Note 2)

1 birds eye or Thai chilli , deseeded and finely chopped

1 1/2 tbsp oil (peanut, vegetable or canola)

SAUCE

2 tsp oyster sauce

1 tsp light soy sauce (Note 3)

1 tsp dark soy sauce (or all purpose) (Note 3)

1 tsp sugar

2 tbsp water

Directions

Put Sauce ingredients in a small bowl and mix to combine.

Heat oil in wok or pan over high heat.

Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.

Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.

Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.