Serves 4-6 Ingredients 800g chicken fillet (thinly sliced) 2 large cloves garlic (minced) 1 birdseye chilli (deseeded and finely chopped) 3 tbsp oil (coconut, vegetable, peanut or canola), for frying 1 cup basil leaves (preferably Thai holy basil) Sauce 2 tsp light soy sauce 3 tsp oyster sauce 3 tbsp fish sauce 3 tbsp water […]

Serves 4-6

Ingredients
800g chicken fillet (thinly sliced)
2 large cloves garlic (minced)
1 birdseye chilli (deseeded and finely chopped)
3 tbsp oil (coconut, vegetable, peanut or canola), for frying
1 cup basil leaves (preferably Thai holy basil)

Sauce
2 tsp light soy sauce
3 tsp oyster sauce
3 tbsp fish sauce
3 tbsp water
2 tbsp sugar (preferably palm sugar)

Method
Combine sauce ingredients in a small bowl.
Heat oil in wok or pan over high heat.
Stir-fry chicken pieces until golden brown, then remove from pan.
In wok, add garlic and chilli and cook for 10 seconds. Add sauce and cook for 1 minute. Add chicken and stir until coated with sauce. Add basil leaves and stir until just wilted.
Serve immediately with rice.

This recipe was also published in the November 2015 edition of Border Crossings, the magazine of LCA International Mission.