We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Chilli chicken stir-fry
0 Likes
Prep Time:
5 minutes
5 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
15 minutes
15 minutes
Kickstart your week with a simple, nutritious and flavorful chilli chicken stir-fry.
Ingredients:
- 27.30 gm 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
- 48.80 gm oyster sauce
- 82.50 ml unsalted roasted cashew nuts
- 125.00 ml Thai basil leaves (see note), torn
- Steamed Basmati rice, to serve
Instructions:
- Preheat a wok over high heat. Add 2 teaspoons of oil, swirling to coat the wok. Cook half of the chicken until browned, about 2 to 3 minutes. Transfer to a bowl and repeat with the remaining chicken strips using 2 teaspoons of oil.
- In the wok, pour the remaining 2 teaspoons of oil and swirl to coat. Add garlic, ginger, onions, and chili, then stir-fry for 30 seconds. Toss in the choy sum and stir-fry for 1 minute until it turns bright green.
- Add the cooked chicken back into the wok along with the flavorful oyster sauce. Stir-fry for a minute until everything is well mixed. Toss in the crunchy cashews and fragrant basil. Enjoy your dish with steamed rice.