Chicken fillet with oyster sauce and basil

Ingredients for 4 servings:

• 70 ml oyster sauce
• 2 tbsp fish sauce
• 1 tbsp cane sugar
• 60 ml water
• 1 tbsp oil, for frying
• 3 medium-sized garlic cloves, peeled and cut into small cubes
• 1 piece(s) ginger root, approx. 2 cm finely diced
• 2 chili peppers, red, pitted, cut into fine cubes
• 3 spring onions, cut into fine cubes
• 500 g chicken fillet(s), cut into thin strips
• 250 g broccoli, cut into florets
• 200 g bamboo shoots, rinsed, cut into fine strips
• ½ bunch basil, cut into small pieces

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

In a bowl, combine the water with the oyster sauce, fish sauce, and brown sugar. Heat a pan over high heat, add the oil, and swirl to coat. Add the garlic, spring onions, chili, and ginger and stir-fry for 1 1/2 minutes. Add the meat and stir-fry for 3-4 minutes over high heat. Remove and keep warm. Add the broccoli and bamboo shoots to the pan and stir-fry for 3-4 minutes. Add the sauce mixture and bring to a boil. Add the meat, heat until hot, stir in the basil, and serve immediately.