Serves: 4
Ingredients
2 1/2 tbs peanut oil
600g chicken tenderloins, trimmed, cut into thick strips
2 medium red onions, cut into thin wedges
2 garlic cloves, crushed
1 tsp sesame oil
2 cm piece fresh ginger, finely chopped
500g cup mushrooms, sliced
1/4 cup chicken stock
1 large bunch English spinach, trimmed
Steamed jasmine rice, to serve
Method
Step 1.
Heat a wok over high heat until hot. Add 1 tbs oil and swirl to coat wok. Add half the chicken and stir-fry for 2—3 minutes until almost cooked through. Transfer to a plate. Repeat using remaining chicken and 1 tbs oil.
Step 2.
Heat remaining oil in wok. Add onions garlic and sesame oil. Stir-fry for 1 minute. Add ginger and mushrooms. Stir-fry for 2 minutes until mushrooms are golden.
Step 3.
Add stock and oyster sauce. Stir-fry for 1 minute. Toss through spinach until it just wilts. Serve over steamed jasmine rice.
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