THAI CHICKEN AND BASIL STIR-FRY
SERVES 4 PREP 15 MINS COOK 8 MINS
Heat 1 tblsp oil in a wok over a high heat. Stir-fry 400g sliced chicken breast fillets for 3 minutes, set aside. Stir-fry 3 cups chopped vegies for 2 to 3 minutes. Return chicken to wok with 1 tblsp each water and kecap manis and 2 tblsps fish sauce. Stir-fry for 2 minutes. Toss through 1 cup Thai basil leaves. Serve with rice. Garnish with cashews and extra Thai basil, if desired.