Ingredients
Method
1.Combine sesame oil, sauce, juice, honey, chilli and cornflour in large bowl. Add chicken; toss to coat chicken in marinade. Cover, refrigerate 1 hour.
2.Rinse rice under cold water until water runs clear; drain. Bring the water to the boil, covered, in large saucepan; add rice. Cook, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 10 minutes. Fluff rice with fork.
3.Drain chicken over medium bowl; reserve marinade.
4.Heat half the peanut oil in wok; stir-fry chicken, in batches, until browned all over. Remove from wok. Heat remaining peanut oil in wok; stir-fry garlic, onion and corn until tender. Return chicken to wok with reserved marinade, the extra water and rind; stir-fry until sauce boils and chicken is cooked.
5.Remove from heat; add sprouts and herbs. Serve stir-fry with rice; accompany with lime wedges, if you like.
The food of Thailand takes first prize in the popularity stakes these days and no wonder: quick and easy to prepare, delicious recipes such as this are every cook’s dream… and their fresh vegetable content makes them healthy, too. You need to grate the rind from the lime before you juice it. Thai basil has slightly smaller leaves than common basil, and a strong, somewhat aniseed, flavour.
Note
