Pad Krapow Gai

Method

Heat oil in a wok over high heat until smoking. Add minced garlic and sliced chillies, stir-frying for 30 seconds until fragrant. Add the diced chicken and cook, stirring constantly, until it turns golden and cooked through, approximately 4-5 minutes. Pour in the fish sauce, soy sauce, palm sugar and water, stirring well to combine and allow the chicken to absorb the flavours for 1 minute. Remove from heat and quickly stir through the fresh holy basil leaves until wilted. Serve immediately over hot jasmine rice, ensuring the aromatic sauce coats the rice.