Chili Plum Stir Fry Chicken - cooking recipe

Ingredients

4 tablespoons peanut oil
1 kg chicken breast (cut into strips)
4 garlic cloves
3 cm piece ginger (peeled and finely grated)
4 spring onions (ct into 3cm lengths)
3 small chilies (2 finely sliced, 1 deseeded and finely sliced)
2 bunches choy sum (trimmed and chopped)
2 tablespoons oyster sauce
1/2 cup plum sauce
1 teaspoon dry sherry (or chinese wine)
2 teaspoons hot chili sauce
1/4 cup basil leaves (torn)
150 g cashew nuts (unsalted and roasted)

Preparation

Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
Repeat till all chicken is cooked, adding more oil as needed.
Add 2 teaspoons oil to wok and swirl to coat and add the garlic, ginger, onions and chilli and stir fry for 30 seconds and add choy sum and stir fry for 1 minute or until bright green.
Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
Stir through cashews and basil.
Serve with steamed rice or fried rice.