Thai Chicken With Asparagus And Basil - cooking recipe

Ingredients

2 tbsp peanut oil
1 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch cubes
3 None birdseye chili peppers
1 bunch asparagus, cut diagonally into 2 inch pieces
1 cup torn Thai basil leaves
1 1/2 tbsp fish sauce
1 tsp sugar
None None Steamed rice, to serve
None None Lime wedges, to serve

Preparation

Heat the oil in a wok on high heat. Stir-fry the chicken, in two batches for 4 mins, until browned. Add the chili peppers, asparagus and 1/2 cup of the basil and stir-fry 1 min more. Add the fish sauce and sugar and toss to coat.
Transfer the mixture to a serving bowl. Sprinkle with the remaining 1/2 cup basil. Serve with steamed rice and lime wedges.