World Cuisine

  • 2 tablespoons vegetable oil, plus extra for deep-frying
  • 2 shallots, finely chopped
  • 2.5 cm (1 inch) piece fresh root ginger, cut into matchsticks
  • 2 garlic cloves, crushed
  • 4 boneless, skinless chicken breasts, about 75 g (3 oz) each, thinly sliced
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 25 g (1 oz) dried cranberries
  • 4 spring onions, diagonally sliced
  • 200 g (7 oz) vegetables such as bean sprouts, sliced green or red pepper or carrot strips
  • handful of basil leaves
  • 1 large red chilli, deseeded and finely sliced

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.

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