Thai Basil Chicken Rice

The recipe

Instructions

1. 1
   Cook the rice in plenty of boiling water until tender, then drain and keep warm.
2. 2
   Chop the chicken thighs into small bite-sized pieces. Heat the oil in a wok or large frying pan over a high heat and fry the chicken for 5-6 minutes until browned and cooked right through with no pink left.
3. 3
   Add the sliced onion, garlic and chopped chillies and stir-fry for 2 minutes until fragrant.
4. 4
   Stir in the oyster sauce, soy sauce, fish sauce and sugar with a splash of water and bubble for 1 minute.
5. 5
   Turn off the heat, fold through the torn basil until just wilted, and pile on top of the rice to serve.

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