Chicken with Thai basil and chillies

This is a nice quick and simple dish that works well as a mid-week evening meal.

It is basically just chicken (I used breast meat), cut into cubes and marinated in a mixture of 2 teaspoons of fish sauce, 1 tablespoon of dark soy, 1 teaspoon of sugar and two chopped red bird’s eye chillies for an hour or so.

Then you fry a finely chopped red onion in sunflower oil, add the chicken and marinade and stir-fry for about 10-15 minutes until the chicken is cooked through. A couple of minutes before the end of the cooking time, add a small chopped bunch of Thai basil leaves and some finely sliced green or red pepper for colour.

I think that this needs a vegetable side dish for balance, so I stir-fried some sliced shitake mushrooms in oil, added some chopped Chinese leaves and finished this off with some oyster sauce and sesame oil.

Steamed jasmine rice finishes this off perfectly.

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