Butter-Basted Chicken Salad with Sweet-Chili and Thai basil

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the neutral oil in a wok over medium-high and caramelize the chicken until deeply colored.
3. Add the aromatics with the bean sprouts and carrots; cook until fragrant and just tender.
4. Build the coconut lemongrass sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over jasmine rice.