Chicken and Basil Sizzle

A perfect little stir-fry from Judith Wills' brilliant book 'Top 200 Low Fat Dishes'.  Couldn't be simpler.  In a dessertspoon of sunflower or groundnut oil, stir-fry some chopped spring onion, chopped red chilli, garlic and ginger (however much or little you want), and then add two thinly-sliced chicken breasts and a sliced red pepper.  Stir and toss around the pan for a couple of minutes until chicken just cooked.  Now add about 120ml of veg or chicken stock, a splash of fish sauce, the juice of half a lime and a big handful of basil and chopped coriander leaf.  Stir for just a few seconds more and then spoon onto rice or noodles and tuck in.  Really low-fat, but really tasty.  Keep your frying pan or wok on the highest heat possible - the clue is in the word 'sizzle' - don't be afraid of  the heat here, it needs to be hot and fast.