Easy Chicken Stirfry

Second recipe in my cookbook for my brother...

Chicken, Cashew and Basil Stir-fry
Serves 4
500g chicken breast sliced thinly (free range is better)
Spring onions, 2cm pieces
Garlic
Ginger
Red Capsicum sliced thinly
Other vegies such as celery, carrot, mushrooms, baby corn, zucchini, asparagus, snow peas - sliced thinly
Bok choy or bean sprouts or chinese cabbage
Marinade; 2 tbs White wine, sherry or rice wine, 2 tbs soy sauce, 1tsp sugar, Sesame oil, 1 tbs corn flour
2 tbs oyster sauce
1 tbs soy sauce
1 tbs sweet chilli sauce
Cashews (optional)
Basil or Thai basil

If you have time, the best thing to do is marinade the chicken for 30 minutes or for as long as you can. Combine ginger, garlic, white wine, soy, cornflour, sugar and sesame oil in a bowl with the chicken and refrigerate. In the meantime, chop and prepare all the other ingredients. When everything is chopped and ready, start to cook.
The cooking itself will take between 5 and 10 minutes so it is important to have everything ready. Heat a wok with peanut oil (much better for stir frying than olive oil) and fry the chicken for two minutes, until opaque. Add the capsicum and other vegetables (except bok choy) for two minutes only on high heat. Add the bok choy and if you have some white wine add a tbs now too and fry for 1 minute, until bok choy has wilted. Add sauces and stir through wok for 2 minutes until hot, and chicken is cooked through. Stir through spring onion. Add basil and cashews and serve over cooked brown or basmati rice. Some finely chopped red chilli is also good as a garnish.

Note: You can use other nuts such as almonds and as much or as little vegies as you like. The more vegies you have the longer they will take to cook so add the longest cooking vegies first such as carrots and capsicum. You can replace the basil with fresh coriander.