Stir-fried Spicy Chicken with Basil

Ingredients:

400G Chicken (bite sized)
4 Garlic cloves (minced)
½ T. Ginger (minced)
3 Red bell peppers (chopped)
6 Thai red chilies (finely chopped)
3 Shallots (thinly sliced)
1C. Basil leaves
12T. Stir-fry sauce

For stir-fry sauce:

⅔C. Soy sauce
⅔C. Oyster sauce
½C. Chicken broth
⅓C. Spicy vinegar or rice vinegar
3 ½ T. Sugar
1T. Sesame oil (optional)
2T. Corn flour

Recipe:

Mix all the ingredients for the stir fry sauce in a bowl and leave aside.

Heat oil in a wok. Add ginger, garlic, bell peppers, shallots and the red chilies.

Cook for 30 seconds over high heat or until fragrant. Add chicken and cook, breaking up lumps, for 4 minutes or until cooked through.

Add the stir fry sauce little by little stirring occasionally, for 1 minute or until heated through.

Add basil and remove from heat. Serve the stir-fry with rice and a deep fried egg.

Tip: store the remaining stir-fry sauce in an airtight container. Keep refrigerated.