Chicken Stirfry with Chillies and Basil

Try this if you dare!! If you do, you will need a sponge to mop down your brow.

Not for the faint hearted, it packs a punch but oh so yummy.

I made a quick "cooling" side dish of mango pieces with thinly sliced cucumber (seeds taken out)

Drizzle about a tablespoon of lime juice mixed with about 1/2 teaspoon of sweet chilli sauce.

You don't want to overpower the flavour of the fruit

 

 

 

 

400g (or there abouts) of skinless chicken thighs

2 tbsp vegetable oil

3 diced spring onions

2 tbsp finely chopped bird's eye chillies

1 tbsp dark soy sauce

11/4 tbsp grated palm sugar

11/2 tbsp fish sauce

1 cup loosely packed Thai Basil Leaves

 

Cut the chicken into small cubes. Heat oil in wok.Stir- fry chicken over high heat until chicken turns white. Add spring onions and chllies and stir-fry for about a minute. Add the sauces and sugar, toss briefly and then add basil leaves.

Serve with some steamed jasmine rice and a cooling side of your choice or my mango dish.

 

Cutlets