🍳 Thai Chilli and Basil Chicken 🍳

Thai basil is woodier and more robust than regular Italian basil, and has a spicy aniseed flavour that is quite distinct from its European cousin’s. It isn’t always easy to get hold of, but it’s worth trying to track down to experience for yourself. When stir-frying, efficiency is everything – get all your ingredients prepped before you start and the process of getting dinner on the table will be seamless.

1. Wash the rice three times until the water runs clear, then place in a saucepan with the measured water and a pinch of salt. Bring to the boil, then reduce the heat to a low simmer and place a lid on the pan. Cook for a further 10–12 minutes, or until the liquid has gone and the rice is cooked.

2. Meanwhile, prepare the meat and all the vegetables for the stirfry. Season the chicken with salt and white pepper.

3. Place a wok over a very high heat until smoking hot. Add 1 tablespoon vegetable oil and stir-fry a quarter of the chicken for 1 minute, or until it has browned lightly. Quickly remove the wok from the heat and transfer the chicken to a plate. Return the wok to the heat and cook the remaining chicken in the same way, adding more oil as necessary.

4. Combine the oyster sauce, soy sauce, chicken stock, fish sauce and sugar in a small bowl. In a separate bowl, mix the cornflour with the water.

5. Put the wok back on the heat, adding more oil as necessary, then stir-fry the garlic and half the chillies for 1 minute.

6. Add the onion and stir-fry for 2 minutes. Add the broccoli and green beans and cook for 2 minutes, adding a little water if they begin to stick.

7. Return the chicken to the wok and cook for a further 2–3 minutes.

8. Add the oyster and soy sauce mixture to the wok, then stir in the cornflour paste and Thai basil leaves and cook for 1 more minute.

9. Spoon the rice and stir-fry into bowls and sprinkle with the remaining chillies and basil leaves before serving.