TOO DELICIOUS: Spicy Chicken with Basil

Wonderful with a bowl of rice - comfort food at its best! To make it more children friendly you could reduce or omit the chilli bean sauce. 

450g (1 lb) chicken thighs (skinless, boneless) 

2 teaspoons light soya sauce 

2 teaspoons Xiao Shing rice wine or dry sherry 

1 teaspoon sesame oil 

2 teaspoons cornflour 

2 tablespoons oil 

2 garlic cloves, peeled and coarsely chopped 

2 teaspoons chilli bean sauce 

2 teaspoons hoisin sauce 

2 teaspoons oyster sauce 

1 teaspoon dark soya sauce 

1 teaspoon sugar 

Large handful of fresh Thai basil leaves (rinsed and removed from stalk) 

Cut the chicken into 2.5cm (1 inch) chunks and place in a bowl. 

Combine the light soya sauce, Xiao Shing rice wine, sesame oil and cornflour with the chicken and mix to combine thoroughly. 

Heat a wok or large non-stick frying pan with the oil until very hot and stir fry the chicken for five minutes or until slightly browned. 

Add the rest of the ingredients except the basil and cook for an additional five minutes, stirring occasionally. 

When the chicken is cooked, toss in the basil leaves and give the mixture a good stir. Serve at once with hot steamed rice. 

Serves 2-4