Cranberry Chicken Stir-Fry with Ginger

Heat the 2 tablespoons of oil in a wok and stir-fry the shallots, ginger, and garlic for 30 seconds. Add the chicken and stir-fry for 2 minutes or until golden brown.

Add the hoisin, oyster, and soy sauces and the cranberries and stir-fry for a further 2 minutes. Check that the chicken is cooked all the way through, then add the green onions and beansprouts or other vegetables, if using, and toss together for 3 - 4 minutes.

In a small saucepan containing 1/2 inch of oil, deep fry the basil leaves and red chili in two batches for 10 - 30 seconds until crisp. Use the basil and chili as a garnish for the stir-fry.