Ingredients:
500 g chicken breast fillets
40 ml vegetable oil
2 green onions, finely sliced
2 birds eye chiles, finely sliced
40 ml soy sauce
40 ml fish sauce
2 tablespoons palm sugar ( or substitute brown sugar)
1 cup fresh basil ( loosely packed)
Directions:
Cut the chicken breasts into small cubes.
Heat the oil in a wok and swirl to coat.
Add the chicken in batches and stir fry over high heat for 5 minutes each batch, or until the chicken is tender.
Add the spring onion and chili and stir fry for 1 minute.
Add the soy sauce, fish sauce and sugar and toss briefly.
Stir in the basil and serve with jasmine rice.
Servings: 4
Time preparation: 10 min.
Time total: 22 min.