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  • 300 gm (~10 oz) chicken, cut into bite-sized pieces
  • 2 Tbsp corn starch
  • 1 Tbsp peanut oil
  • 2 tsp salt

Cooking sauce:
  • 2 Tbsp chopped lemon grass
  • 1 Tbsp soy sauce
  • 1/2 Tbsp fish sauce
  • 1/2 Tbsp sugar
  • 1 tsp chili flakes
  • 1 tsp chopped garlic
  • 2 dried chili peppers

  • 1/2 red onion, diced
  • 16-20 Thai basil leaves
  • 60 ml (1/4 cup)* "coconut juice" or "coconut soda" if can't locate the coco-nut juice.

* coco-nut juice is not coconut milk. It's the juice of a  coconut usually a young nut and is quite clear that which you drink on SEA beaches. It's a low fat ingredient compared to coconut milk.

  1. Sprinkle the cut up chicken with the salt and cornstarch.
  2. Heat the oil in a wok or large pan and saute the chicken over medium-high heat until lightly browned.
  3. Meanwhile, combine the cooking sauce ingredients in a small bowl.
  4. Add the cooking sauce to the chicken and cook for one minute.
  5. Stir in the onion, basil and coconut juice. Cook for another 1-2 minutes. Check that chicken is cooked.
  6. Serve with Jasmine rice