Heat the oil in a wok over a high heat until the oil starts to shimmer. Stir-fry the shallots, ginger and garlic for 30 seconds, then add the chicken and stir-fry for 2 minutes or until golden brown.
Add the hoisin, oyster and soy sauces and the dried cranberries and stir-fry for a further 2 minutes. Check that the chicken is cooked all the way through, then add the spring onions and bean sprouts or other vegetables and toss together for 3–4 minutes.
Heat 1 cm (½ inch) oil in a small saucepan and deep-fry the basil leaves and red chilli in two batches for 10–30 seconds until crisp. Use the crispy basil leaves and chilli as a topping for the stir-fry.