Gai Pad Grapow from Thailand

When I lived in Thailand this was one of my favourite meals.  You had to tell them not to make it too spicy as sometimes it can be like eating lighter fuel and it goes straight through your system.  However, this version is a milder version of a classic Thai street food dish.  Eating this always reminds me of beachfront restaurants, plastic chairs and a Thai lady cooking this over her wok.  I can almost smell the sea air!

2 tablespoons oil
3 garlic cloves finely chopped
1 onion finely chopped
1 chili finely chopped
250g chicken mince
2 tablespoons soy sauce
2 teaspoons sugar
1 handful basil or coriander leaves
1 lime wedge
Put the oil in a large frying pan or wok and saute the garlic, onions and chili.  Add in the chicken mince and cook it through stirring continuously so it doesn't stick to the bottom of the pan.  Add the soy sauce, sugar and basil/coriander.  If you have some green beans you can throw them in as well as they compliment this dish.  Simmer for another 2-3 minutes.  Serve with rice or noodles.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine.  She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format. http://cindyvine.com