Thai Basil Chicken

Ingredients

• Chicken thigh fillets, boneless and skinless 500g
• Vegetable oil 2 tbsp
• Garlic cloves 4
• Red chillies 2
• Red bell pepper 1
• Green beans 100g
• Soy sauce 2 tbsp
• Fish sauce 1 tbsp
• Caster sugar 1 tsp
• Fresh Thai basil leaves 1 large bunch (approx. 50g)
• Cooked jasmine rice, to serve optional

Method

1. Thinly slice the chicken thigh fillets. Finely chop the garlic and deseed and finely slice the chillies. Deseed and slice the red bell pepper, and trim and halve the green beans.
2. In a small bowl, mix together the soy sauce, fish sauce, and caster sugar. Set aside.
3. Heat the vegetable oil in a wok or large frying pan over high heat until smoking slightly.
4. Add the chopped garlic and sliced chillies to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
5. Add the sliced chicken to the wok and stir-fry for 3-4 minutes until it is browned and almost cooked through.
6. Add the sliced red bell pepper and green beans (if using) to the wok. Continue to stir-fry for another 2 minutes until the vegetables are tender-crisp.
7. Pour the prepared soy sauce mixture over the ingredients in the wok. Toss everything together to coat evenly and cook for a further minute until the sauce has thickened slightly.
8. Remove the wok from the heat. Stir in the fresh Thai basil leaves until they just begin to wilt.
9. Serve immediately with steamed jasmine rice.