2 tbsp vegetable oil
450g boneless skinless chicken thighs, cut into chunks
1 tbsp garlic infused oil
1 tbsp chopped chives
3 fresh red chilies, seeded and finely shredded
2 tbsp fish sauce (nam pla)
2 tsp gluten free soy sauce
2 tsp sugar
a large handful of Thai or ordinary basil leaves
Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil.
When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over.
Using a slotted spoon, take the chicken from the pan and set aside.
Reheat the wok and add the chilies, fish sauce, gluten free soy sauce and sugar.
Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through.
Stir in the basil leaves and serve at once.
Recipe adapted from: Good Food