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)
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.