Ingredients (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, deseeded, 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 Jasmine rice, to serve
Method
1. 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.
2. 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.
3. Return chicken to wok with oyster sauce. Stir-fry for 1 minute or until combined. Stir through cashews and basil. Serve with steamed rice.
Notes
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.