Thai Basil Chili Chicken

Ingredients: (serves 2)

250 g. chicken thigh (boneless) - sliced into bite sized pieces

1/2 cup basil leaves

2 garlic cloves (peeled and finely chopped)

3 large dried chilies (roughly chopped)

1 small onion (peeled and sliced)

1 tbsp. cooking oil

Stir-fry sauce: (mix in a small bowl)

3 tbsp. oyster sauce

1 tbsp. fish sauce

1 tsp. dark sweet soy sauce 

1/2 tsp. sugar

1/4 tsp. cornflour

Methods:

1. In a heated wok, add cooking oil.  Add garlic, dried chilies and onion and fry until fragrant.  
2. Add in chicken and spread out in the wok.  Sear chicken for 1 minute, then stir-fry and repeat until chicken is just cooked. Add in the sauce and cook until the sauce is just thickened.  Toss through basil leaves, then remove from wok onto a plate.
3. Serve as a dish with freshly cooked rice and other dishes.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.