Thai style Chicken with Basil.

1 large onion
2 chillies (type to taste)
2 chicken breasts
sm tin of coconut milk
Basil Leaves (about 1 large pot worth)
Fish Stock (2x knorr stock cubes in 1 mug of boiling water will do)
2 cloves garlic
Rice Wine
Thai 7 spice
Worcestershire sauce
Rice (Thai)

Serves 2


Fry up onion in a little groundnut oil in a wok.
Once starting to go translucent, add chillies (finley chopped) and garlic (crushed).
Add the chicken (diced) and cook until browned.
Splash in 3 tablespoons (or so) of rice wine, a couple of dashes of worcestershire sauce and the fish stock.
Sprinkle 7 spice across the wok.
Add the coconut milk.

Put the water on to boil and once done, cook the rice as accoring to the packet.

Cook down until much reduced and starting to thicken.
Add the basil. Stir and cook for another minute or two.

Serve.