Thai basil chicken

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 225 g boneless chicken thigh, finely diced
• 1 spring onion and 2 garlic cloves
• 1 small chilli
• 1 cup holy basil leaves, or Thai basil
• 1 1/2 tbsp oil
• 2 tsp oyster sauce
• 1 tsp light soy and 1 tsp dark soy sauce
• 1 tsp sugar and 2 tbsp water

Step-by-step method

1. Chop garlic and chilli and separate the white and green parts of the spring onion.
2. Mix sauces with sugar and water. Have the basil washed and well drained.
3. Heat oil in the wok and fry garlic and chilli for about 10 seconds.
4. Add chicken and spring onion whites; fry until cooked, breaking up any clumps.
5. Pour in sauce and reduce for about 1 minute; fold in basil and spring onion greens until wilted.
6. Serve immediately with jasmine rice.