Categories: Asian

Ingredients

• 7oz chicken thigh fillet, skinless boneless, cut into bite size pieces
• 1 scallion/shallot stem, cut into 2" lengths.
• 1 cup Thai basil leaves, loosely packed
• 2 large cloves of garlic, finely chopped
• 1 birds eye or Thai chilli, deseed and finely chopped
• 1 1/2 tbsp oil (peanut, vegetable or canola)
• Sauce
• 2 tsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp dark soy sauce (or all purpose)
• 1 tsp sugar
• 2 tbsp water

Directions

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

2. Heat oil in wok or pan over high heat.

3. Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!

4. Add the white part of the shallots/scallions and chicken and fry until cooked, around 2 minutes.

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

6. Remove from heat and toss through green part of scallions/shallots and the end.basil leaves. Stir until just wilted, then serve immediately with rice.

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