Serve this over rice, goes really well and I love the good balance of the thai basil with the chicken. Easy 5mins stir fry.

Ingredients (Serves 4)
500g chicken thigh fillets , skinless boneless, cut into bite size pieces
2 green onion , cut into 4cm / 2″ lengths.
2 cup Thai basil leaves , loosely packed
4 garlic cloves , large, finely chopped
2/3 birds eye chilli , deseeded and finely chopped
2 tbsp oil

SAUCE
3 tsp oyster sauce
1.5 tsp light soy sauce
1.5 tsp dark soy sauce (or all purpose) (Note 3)
2 tsp sugar
4 tbsp water

Instructions
1. Put Sauce ingredients in a small bowl and mix to combine.
2. Heat oil in wok or pan over high heat.
3. Add garlic and chilli and cook for 10 seconds.
4. Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
5. Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
6. Toss in the green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice