Stir-fried Chicken with Lemon Basil

(Many thanks to Kek for this recipe!)

Serves 4

500g (1lb) chicken breast, diced
425g (15oz) can straw mushrooms, drained
1 T. ginger, chopped
1 T. oyster sauce
3 cloves garlic, crushed
1 T. fish sauce
Shake of white pepper
Pinch of sugar
1 chilli, sliced finely
1 T. oil
40 leaves of sweet basil
6 kaffir lime leaves, shredded*

Heat a wok or large frying pan, add oil. Fry ginger, garlic and lime leaves until golden. Add chicken, fry until almost cooked. Add mushrooms, oyster sauce, fish sauce, pepper, sugar and chilli. Toss until well combined and chicken is cooked. Toss basil through, serve with rice.

Add any other vegies you like – broccoli or asparagus are nice, so is capsicum. You can steam them separately and then stir through the chicken mixture before serving.

*Kaffir lime leaves are usually available either frozen or dried. The frozen ones are best. If you can’t get them, substitute a tsp of grated lemon or lime rind.