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 temperature low medium or high.

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.