QUICK CHILLI AND BASIL CHICKEN STIR-FRY RECIPE
1 tsp oyster sauce
1 tsp hoisin sauce
1 tsp dark soy sauce
1 tsp sugar
1 1/2 tbsp oil (peanut, vegetable or canola)
225g chicken thigh fillets, skinless boneless, cut into bite-size pieces
1 red capsicum deseeded and sliced thinly
100 g spinach leaves
Steamed jasmine rice
1 Combine all the sauces and brown sugar ingredients in a small bowl and mix to combine.
2 Heat oil in wok or pan over high heat. Add chilli paste and cook for 10 seconds.
3 Add the chicken, capsicum and spinach and fry until cooked, around 2 minutes.
4 Add Sauce and cook for 1 minute until the sauce reduces to make a thick glossy sauce.
5 Serve immediately with steamed jasmine rice.