Thai Chicken Stir-Fry

• 1 tablespoon peanut oil
• 450 g chicken breast fillets, trimmed, cut into 1cm-thick strips
• 3 garlic cloves, chopped
• 4 baby bok choy
• 2 small red chilies, deseeded, thinly sliced
• 2 teaspoons fish sauce
• 2 teaspoons caster sugar
• 1/4 teaspoon ground black pepper
• 3/4 cup coriander leaves
• 3/4 cup Thai basil
• 1 small lime, juice of

1. Heat wok over high heat until hot.
2. Add 1 teaspoon oil and swirl to coat.
3. Add half the chicken. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
4. Add remaining 2 teaspoons oil, garlic and boc choy to wok. Stir-fry for 1 minute. Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 2 tablespoons water. Stir-fry for 1 minute.
5. Add coriander, basil and lime juice. Stir-fry for 1 minute or until heated through.
6. Serve over rice.

peanut oil, chicken breast fillets, garlic, choy, red chilies, fish sauce, caster sugar, ground black pepper, coriander leaves, basil, lime

Taken from www.food.com/recipe/thai-chicken-stir-fry-131331 (may not work)