Cranberry Chicken Stir Fry with Ginger is a strips of carrot or red and green pepper can be used instead of bean sprouts, if you like. 

Serves: 4 

Preparation Time: 20 mins 

Cooking Time: 10 mins

Ingredients 

vegetable oil 2 tablespoons

shallots 2, finely chopped

fresh root ginger 2.5 cm (1 inch), sliced into

matchsticks

garlic cloves 2, crushed

boneless, skinless chicken breasts 4, cut

into fine strips

hoisin sauce 2 tablespoons

oyster sauce 2 tablespoons

light soy sauce I tablespoon

dried cranberries 25 g (2 tablespoons)

scallions 4, diagonally sliced

bean sprouts 175 g (3/4 cup)

basil leaves handful, to garnish

Method 

Heat the oil in a hot 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 cranbernes and stir-fry for 2 minutes. 

Check that the chicken is cooked all the way through. then add the scallions and bean sprouts and toss together for 3—4 minutes. 

Garnish with basil leaves and serve.