Chicken and Thai Basil Stir-fry

2 tbsp peanut oil
600g chicken thigh fillets or tenderloins, thinly sliced
2 cloves garlic
1 tsp grated ginger
2 small chillies
4 fresh kaffir lime leaves
1 medium brown onion
100g mushrooms, quartered
1 tin bamboo shoots
1 tbsp soy sauce
1 tbsp fish sauce
1/3 cup chicken stock
1 cup bean sprouts
1 cup of Thai basil leaves

1. Heat half of the oil in wok, stir-fry chicken in batches, until browned all over and cooked through.
2. Heat remaining oil in wok, stir-fry garlic, ginger, chilli, lime leaves and onion until onion softens and mixture is fragrant. Add mushrooms and stir-fry until mushrooms just tender.
3. Return chicken to wok with sauces and stock, stir-fry until sauce thickens slightly. Remove from heat; stir through sprouts and basil.
   
   Per serving: 15.9g total fat (3.5g saturated fat); 1367kj (327 cal); 9.2g carbohydrates; 35g protein; 3.4g fibre