By Adam Liaw, Former MasterChef Australia winner. Photo courtesy of Hachette Publishing Australia from Adam Liaw's Asian After Work.
3 cloves garlic
2 large red chilies, seeds removed
500g chicken mince
2 tbsp neutrally flavoured oil
2 tbsp fish sauce
½ tsp caster sugar
1 ½ cups loosely packed torn holy basil leaves (substitute Thai basil or Italian basil)
A wedge of lime, to serve.
Roughly chop the garlic and chili together on a board.
Heat a wok and add in the oil. Fry the garlic and chili for a minute until fragrant and then add in the mince. Toss in the wok for a minute or so then add in the fish sauce and sugar. Continue to stir-fry for another minute or so, moistening with a little water or stock if it starts to get too dry.
Stir through the basil leaves and remove to a plate. Serve with a wedge of lime.