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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A very quick and easy stir-fry with plenty of taste. Ingredients:
1 1/2 tablespoons peanut oil, divided |
500 g chicken strips, divided |
2 garlic cloves, crushed |
3 cm fresh ginger, peeled, finely grated |
4 green onions, cut diagonally into 3 cm lengths |
1 long red chili pepper, deseeded, finely chopped |
1 bunch choy sum, trimmed, chopped |
2 tablespoons oyster sauce |
1/3 cup unsalted dry-roasted cashews |
1/2 cup thai basil, torn |
basmati rice, steamed, to serve |
Directions:
1. Heat a wok over high heat until hot.
2. Add 2 teaspoons peanut oil. Swirl to coat.
3. Add half the chicken.
4. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl.
5. Repeat with 2 teaspoons oil and remaining chicken strips.
6. Add remaining 2 teaspoons oil to wok. Swirl to coat.
7. Add garlic, ginger, onions and chili pepper. Stir-fry for 30 seconds.
8. Add choy sum. Stir-fry for 1 minute or until bright green.
9. Return chicken to wok with oyster sauce. Stir-fry for 1 minute or until combined.
10. Stir through cashews and basil.
11. Serve with steamed rice.
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