Cut chicken into thin slices. Trim stems from mushrooms and slice. Heat 2 tablespoons Macadamia Nut oil in wok or skillet over medium heat. Add onion, garlic, and ginger and fry until onion is golden brown. remove and set aside. Combine soy sauce, vinegar,oyster sauce, and chilies. Add remaining oil to the wok and stir-fry the chicken until light brown, about 3 minutes. Add mushroom mixture and soy sauce mixture and cook for 1 minute. Stir in basil. Serve over hot jasmine rice.
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