Thai Basil Chicken

Serves 4

30 minutes

Ingredients

Chicken breasts 400g

Sugar snap peas 80g

Red pepper 1

Spring onions 5

Garlic 1 whole bulb

Thai Chillies 4

Oyster sauce 3 tbsp

Soy sauce 2 tbsp

Fish sauce 1 tbsp

Sugar 1 tbsp

Thai basil 25g

Method

1. With a pestle and mortar crush the garlic cloves and chopped chillies into a chunky paste.

2. Chop the red pepper and spring onion into thin slices and set aside. Chop the chicken breast into small pieces

3. Heat some vegetable oil in a wok, and when hot tip in the garlic and chilli mix, stirring frequently for about 30 seconds making sure they don't burn.

4. Add the chicken and stir well, fry until fully cooked.

5. Add the red pepper, sugar snap peas and spring onion.

6. Pour in the oyster sauce, soy sauce, fish sauce and sugar and stir well to coat the chicken and veg. Add a tbsp of water.

7. Continue to stir fry until the chicken is nicely glazed with the caramelised sauce (you might want to add some more soy/ oyster to taste).

8. Take the pan off the heat and stir though the thai basil leaves, then serve immediately onto 4 plates with rice.

9. Eat and enjoy!