Chicken And Thai Basil Stir-Fry - cooking recipe

Ingredients

2 tbsp peanut oil
1 1/3 lbs boneless skinless chicken breasts, thinly sliced
2 cloves garlic, crushed
1 piece (3/4 inch) fresh ginger, grated
4 None fresh small red Thai chili peppers, thinly sliced
4 None kaffir lime leaves, shredded
1 medium onion, thinly sliced
4 oz mushrooms, quartered
1 large carrot, thinly sliced
1/4 cup oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1/3 cup chicken stock
1 cup bean sprouts
3/4 cup loosely packed fresh Thai basil leaves

Preparation

Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, for about 2-3 mins or until browned all over and cooked through. Remove from pan.
Heat remaining oil in wok. Stir-fry garlic, ginger, chili peppers, lime leaves and onion for about 2 mins or until onion softens and mixture is fragrant.
Add mushroom and carrot to wok; stir-fry a further 2 mins or until carrot is just tender.
Return chicken to wok with sauces and stock; stir-fry for about 2 mins or until sauce thickens slightly. Remove wok from heat. Add bean sprouts and basil leaves; toss to combine.