Method

Cut 150g baby corn spears in half vertically. Heat 1 tablespoon of oil in a wok or heavy based frying pan. In two batches, stir fry 2 teaspoons of chopped chilies with
4 chicken breast fillets, cut into bite size pieces, stirring constantly for 5 minutes, or until the chicken is just cooked.

Add the corn, 1 teaspoon of soft brown sugar and 2 table spoons of fish sauce to the wok, toss well and cover. Cook for 1-2 minutes or until the corn is just tender.

Add 2 tablespoons of lime juice and 1/2 cup of small fresh basil leaves, toss well and serve immediately with steamed rice.

(Serves: 4)