Chicken And Thai Basil Stir-Fry

• 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

1. 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.
2. 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.
3. Add mushroom and carrot to wok; stir-fry a further 2 mins or until carrot is just tender.
4. 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.

peanut oil, chicken breasts, garlic, fresh ginger, chili peppers, lime, onion, mushrooms, carrot, oyster sauce, soy sauce, fish sauce, chicken stock, bean sprouts, basil

Taken from recipes-plus.com/api/v2.0/recipes/36513 (may not work)