Prepare all vegetables.
Heat light camellia tea oil in a very hot wok, add garlic and onion and cook until golden brown.
Add ginger and chicken meat, stir fry until meat is golden on all sides.
Add mushrooms, capsicum, chillies, soy sauce, fish sauce, chicken stock, and cook 1-2 minutes to reduce liquid.
Remove wok from heat, stir in spring onions, coriander and thai basil.
For a variation with an extra smoky flavour, after removing from heat, add a few extra tablespoons of extra virgin camellia tea oil.
Serve with cooked brown or basmati rice.