Step 1

Heat the oil in a wok over medium-high heat. Add the garlic, ginger and chilli and cook for 1 minute. Increase heat to high, add chicken and cook, stirring constantly, for 5-6 minutes until cooked through.

Step 2

Add the shredded lime leaves, fish and oyster sauces, kecap manis, brown sugar and stock, and cook for a further 1-2 minutes. Remove from the heat and stir in basil and nuts.

Step 3

Serve chicken on lettuce leaves topped with spring onion and chilli, accompanied by boiled rice if desired.