Chilli chicken stir-fry with beans and thai basil

Method

1. Heat the oil in a lidded wok or sauté pan, then add the garlic and halved chillies and stir-fry for 1-2 minutes over a medium heat to soften. Turn up the heat, add the chicken and stir-fry for 1-2 minutes until coloured all over. Add the beans and sliced onion and stir-fry for 2 minutes more.
2. Add the chicken stock, cover the wok and leave to steam for 2 minutes. Stir in the spring onions and oyster, soy and fish sauces. Cook for 2 minutes more, then season with white pepper. Turn off the heat, add the basil leaves and sliced chilli, then serve immediately with rice or noodles.

Recipe taken from Asia Light by Ghillie James (RRP £15.99, Kyle Books)