Thai Chicken with Sweet Chilli Basil

This recipe serves 4.

Ingredients:

• 250ml (1 cup) Maggi sweet chilli sauce
• 60ml (1/4 cup) water
• 3 tablespoons Maggi seasoning sauce
• 3 tablespoons fish sauce
• 4 teaspoons granulated sugar
• 2 tablespoons vegetable oil
• 450g (1 pound) boneless, skinless chicken breast, cut into 1/2 inch cubes
• 1 medium red bell pepper, seeded, cored and cut into thin strips
• 3 medium carrots, thinly sliced into rounds
• 1 can (8 ounces/220g) bamboo shoots, drained
• 2 green onions, cut into 1-inch pieces
• 250ml (1 cup) fresh basil, cut into strips
• Cooked white rice

Method:

1. Combine Maggi sweet chilli sauce, water, Maggi seasoning sauce, fish sauce and sugar in a small bowl; set aside.
2. Heat oil in wok or large, deep skillet over medium heat.  Add chicken and stir-fry for 4 minutes or until chicken is no longer pink.
3. Add bell peppers, carrots, bamboo shoots, green onions and chilli sauce mixture.  Cook, stirring constantly, for 3 to 5 minutes or until vegetables are crisp-tender and sauce starts to thicken. 
4. Add basil; cook for 30 seconds or until just wilted.
5. Serve over white rice.