1.Heat half of the oil in wok; stir-fry chicken, in batches, for about 2-3 minutes or until browned all over and cooked through.
2.Heat remaining oil in wok; stir-fry garlic, ginger, chilli, lime leaves and onion for about 2 minutes or until onion softens and mixture is fragrant.
3.Add mushroom and carrot to wok; stir-fry a further 2 minutes or until carrot is just tender.
4.Return chicken to wok with sauces and stock; stir-fry for about 2 minutes or until sauce thickens slightly. Remove wok from heat; toss bean sprouts and basil leaves through stir-fry. Serve.