Thai style chicken in sweet chilli sauce recipe

Ingredients

• 2 teaspoons soy sauce plus ½ teaspoon cornstarch
• 1 lb (500 g) boneless chicken, sliced into thin, pinky sized pieces
• 1 tablespoon high-heat cooking oil
• 3 shallots, sliced thinly
• 2 fresh kaffir lime leaves, sliced into thin slivers (optional)
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 teaspoons fish sauce
• 2 tablespoons soy sauce
• ¼ cup (65 ml) sweet chilli sauce
• 1 small handful fresh Thai basil or sweet Italian basil leaves (about ¼ cup/12 g)

1. In a large bowl, make the cornstarch slurry by stirring together 2 teaspoons of soy sauce and cornstarch until the cornstarch has dissolved. Add the chicken and toss to coat well. Marinate for 10 minutes at room temperature.
2. Set a wok or large frying pan over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat. Add the chicken slices in one layer and cook for 2 minutes, flipping halfway. Remove the chicken from the wok, keeping as much oil in the pan as possible. The interior of the chicken will still be raw (it will get added back into the wok to finish cooking).
3. Lower the heat to medium and add the shallots, kaffir lime leaves and garlic. Stir-fry for 30 seconds. Add the red and yellow bell peppers and stir-fry for 1 minute, until the peppers are softened, but still have a nice crunch to them. Pour in the fish sauce, soy sauce and sweet chilli sauce and stir well. Add the chicken pieces back to the pan and let the entire thing simmer for 2 minutes. The chicken should have finished cooking (cut into a piece and check) and the sauce should be glossy and thickened. Turn off the heat and stir in the fresh basil leaves.