Thai Basil Chicken Stir-Fry with Jasmine Rice

Ingredients

• 600 g boneless chicken thighs, thinly sliced
• 30 g fresh Thai basil leaves
• 3 red chillies, sliced
• 4 clove garlic cloves
• 3 tbsp gluten-free fish sauce
• 2 tbsp gluten-free oyster sauce
• 1 tsp caster sugar
• 2 tbsp vegetable oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Pound the garlic and chillies together with a pestle and mortar to form a rough paste.

3. 3

   Heat the oil in a wok over a high flame until smoking, then add the garlic and chilli paste and fry for 30 seconds.

4. 4

   Add the chicken and stir-fry for 5–6 minutes until cooked through and beginning to caramelise at the edges.

5. 5

   Stir in the fish sauce, oyster sauce and sugar, tossing everything together over a high heat for 1 minute.

6. 6

   Remove from the heat, fold in the Thai basil leaves and serve immediately over jasmine rice.