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.