Diced Chicken Southeast Asian Style

The distinctive taste of southeastern Asian cooking comes from the merging of all five of the palatable tastes; sour, salty, sweet, spicy and bitter. Journeyetc. Southeast Asian region, countries like Singapore, Thailand, Vietnam, and Filipino islands are a melting pot of flavors and plenty of exotic ingredients, like coconut milk, Thai basil, fish sauce, chillies. The region stretches east from India and Bangladesh to the southern border of China, encompassing the mainland countries of Burma, Thailand, Cambodia, Laos, Vietnam, and the island countries of Indonesia, Malaysia, and the Philippines.

	Marinade	Sauce
250 g Chicken breast 2 tbsp Salad oil 2 stalk Green onions, chopped 6-8 Small dried chillies Dried basil	1 tbsp Sherry, medium dry 1 tbsp Cornstarch 1 tbsp Water	1 tbsp Light soya sauce 2 tbsp Maggi sauce 1+½ tbsp Sugar

1. Clean and cut the chicken into small dices, add in marinade and let stand for 30 minutes. Chop the dried chillies. Mix the ingredients for the sauce and set aside.
   
2. Heat up a wok or a pan with 1-2 tablespoons of oil, add in chicken and stir until the colour changed. Add in spring onions and chillies, stirring briefly and pour in prepared sauce. Stir until mixed. Switch off the heat and sprinkle dried basil over. Stir until combined. Transfer to a serving dish and served with steamed rice.