Chili Chicken Stir-Fry

• 1 12 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
• 13 cup unsalted dry-roasted cashews
• 12 cup Thai basil, torn
• basmati rice, steamed, to serve

1. Heat a wok over high heat until hot.
2. Add 2 teaspoons peanut oil.
3. Swirl to coat.
4. Add half the chicken.
5. Stir-fry for 2 to 3 minutes or until browned.
6. Transfer to a bowl.
7. Repeat with 2 teaspoons oil and remaining chicken strips.
8. Add remaining 2 teaspoons oil to wok.
9. Swirl to coat.
10. Add garlic, ginger, onions and chili pepper.
11. Stir-fry for 30 seconds.
12. Add choy sum.
13. Stir-fry for 1 minute or until bright green.
14. Return chicken to wok with oyster sauce.
15. Stir-fry for 1 minute or until combined.
16. Stir through cashews and basil.
17. Serve with steamed rice.

peanut oil, garlic, fresh ginger, green onions, long red chili pepper, choy, oyster sauce, cashews, basil, basmati rice

Taken from www.food.com/recipe/chili-chicken-stir-fry-485973 (may not work)