Stir-fried Chicken with Baby Corn & Basil


2 tablespoons peanut oil

½ lb skinless chicken thigh fillets, sliced

3 long red chillies, seeds removed and finely sliced

1 clove garlic, finely sliced

2cm (1 inch) knob of ginger, skin removed and finely sliced

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

¼ cup chicken stock (or water)

7 oz baby corn

½ cup basil leaves (optional)

1 lime

2 cups steamed rice


Heat oil in a CRUX skillet till hot.

Add chicken and stir-fry until golden in color. 

Pour off any excess oil then toss in chilli, garlic and ginger and stir-fry for 30 seconds, add the stock, oyster and fish sauces, sugar and baby corn.

Cook for a further 30 seconds, finishing with the fresh basil and a squeeze of lime.

Spoon onto a serving plate accompanied with a bowl of steamed rice.