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Chilli Chicken Stir-Fry

Serves 4

1 1/2 tablespoons peanut oil
500g chicken stir-fry strips
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
4 green onions, cut diagonally into 3cm lengths
1 long red chilli, seeded, finely chopped
1 bunch choy sum, trimmed, chopped
2 tablespoons oyster sauce
1/3 cup unsalted roasted cashew nuts
1/2 cup Thai basil leaves (see note), torn
steamed basmati rice, to serve

Heat a wok over high heat until hot. Add 2 teaspoons oil.
Swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes
or until browned. Transfer to a bowl. Repeat with 2 teaspoons
oil and remaining chicken strips.

Add remaining 2 teaspoons oil to wok. Swirl to coat. Add
garlic, ginger, onions and chilli. Stir-fry for 30 seconds. Add
choy sum. Stir-fry for 1 minute or until bright green. Return
chicken to wok with oyster sauce. Stir-fry for 1 minute or until
combined. Stir through cashews and basil. Serve with steamed
rice.

Thai basil, also known as holy basil, has purple stalks with
reddish-green leaves. It has a strong taste and is traditionally
used in stir-fries and salads. If you’re not able to find ‘holy
basil’.. then use regular basil.