• 1½ tablespoons sunflower oil
  • 3–4 garlic cloves, finely chopped
  • 1–2 small red or green chillies, lightly bruised
  • 500 g (1 lb) skinless chicken fillets, finely sliced
  • 1 red onion, thinly sliced
  • 4 tablespoons chicken stock, vegetable stockor water
  • 1 tablespoon fish sauce
  • 3 tablespoons oyster sauce
  • 2 medium-sized tomatoes, quartered
  • 1 handful of Thai sweet basil leaves

Heat the oil in a wok or large frying pan. Stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Add the chillies, chicken, onion, stock or water, fish sauce and oyster sauce. Stir-fry for 4–5 minutes or until the meat is cooked.

Add the tomatoes and basil leaves and stir-fry until the basil begins to wilt. Taste and adjust the seasoning.

Spoon on to a serving plate.

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