Coconut & Basil Chicken

2 (7oz) chicken breasts, trimmed
vegetable oil for brushing
sea salt
cracked black pepper
1 T. vegetable oil, extra
2 cloves Garlic, sliced
1/2 oz. fresh Ginger, sliced
1 stick of Lemongrass, roughly chopped
1 T. fish sauce - I did not add
1/3 c. fish stock - I used chicken stock
14 oz. can Coconut Milk.
150g Snow Peas
2 Kaffir Lime Leaves, thinly sliced - did not have used lime zest
1 c. Thai Basil Leaves
1 Long Green Chili, seeds removed and thinly sliced - I left the seeds in

Brush the chicken with oil and sprinkle with salt and pepper. Heat a non-stick frying pan over medium heat. Add the chicken and cook for 4 - 5 minutes each side or until cooked through. Shred, set aside and keep warm. Add the extra oil, garlic, ginger and lemongrass to the pan and cook for 2 - 3 minutes. Add the fish sauce and cook for a further minute. Stir in the stock and coconut milk and cook for a further 4 - 5 minutes or until slightly thickened. Add the snow peas and cook for a further minute or until just cooked. Divide the chicken between bowls, spoon over the sauce and top with the lime leaves, basil and chili to serve.