| Servings | serves |
Ingredients
- 2 Chicken Breast Fillet thinly sliced
- 2 Red Onion cut into wedges
- 5 cm Ginger thinly sliced
- 2 Cloves Garlic Cloves thinly sliced
- 1 tablespoon Peanut Oil
- 1 bunch Bok Choy, Baby ends trimmed, cut into wedges
- 1 bunch Baby Choy Sum ends trimmed
- 1/2 cup Oyster Sauce
- 1 tablespoon Shaoxing Wine or Dry Sherry
- 1 teaspoon Sesame Oil
- 1 teaspoon Chinese Five Spice
- 1/2 cup Cashew Nuts toasted
- 1/2 cup Thai Basil Leaves
- Jasmine Rice Steamed
Ingredients
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Instructions
- Combine the chicken, onion, ginger and garlic in a medium bowl. Heat half the peanut oil in a wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 2 minutes or until chicken is golden brown. Transfer to a heatproof bowl.
- Repeat in three more batches with remaining oil and chicken mixture, reheating wok between each batch.
- Return the chicken mixture to the wok with the bok choy, choy sum, oyster sauce, wine, sesame oil and five spice and stir-fry for one to two minutes or until choy sum just begins to wilt. Remove from heat. Add cashews and half the basil and gently toss to combine.
- Divide among serving bowls. Top with remaining basil leaves. Serve with steamed rice.
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