Ingredients
1 ½ tbsp. peanut oil500g chicken strips
2 garlic cloves, crushed
3 cm piece ginger, peeled & finely grated
4 green onions, cut diagonally into 3 cm lengths
1 long red chilli, deseeded and finely chopped
1 bunch choy sum, trimmed & chopped
2 tbsp oyster sauce
⅓ cup unsalted roasted cashew nuts
½ cup thai basil leaves
Method
- 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.
Cookware you can use for this recipe
TIVOLI® Zero
Stirfry
Teriyaki Chicken
Chinese Honey Chicken
Chili Chicken stir fry
Cinnamon-Apple Pork Chops
Pork Schnitzel with tomato and caper sauce
Indian Butter Chicken
PANTRY BOX
