Chili Plum Stir Fry Chicken

• 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)

1. Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
2. Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
3. Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
4. Repeat till all chicken is cooked, adding more oil as needed.
5. 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.
6. Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
7. Stir through cashews and basil.
8. Serve with steamed rice or fried rice.

peanut oil, chicken, garlic, ginger, spring onions, chilies, choy, oyster sauce, plum sauce, sherry, hot chili sauce, basil, cashew nuts

Taken from www.food.com/recipe/chili-plum-stir-fry-chicken-420785 (may not work)