Ingredients

2 tablespoon rice bran or peanut oil

500 gram chicken thigh or breast fillet, cut into 1.5cm cubes

3 birdseye chillies

300 gram snow peas, trimmed

1 cup torn thai basil

1 1/2 tablespoon fish sauce

1 teaspoon caster sugar

steamed rice, lime wedges, to serve

Method

1.Heat oil in a wok on high. Stir-fry chicken, in two batches, 4 minutes, until browned. Return all of chicken to wok; add chillies, snow peas and half of basil and stir-fry for another 1 minute. Add fish sauce and sugar and toss to coat.

2.Transfer to a serving bowl and scatter with remaining basil. Serve with rice and lime wedges.

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Ingredients

Method

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