Arrange salad leaves on 4 plates and set aside. Heat wok
(or large skillet) until hot and add olive oil to coat.
Add onion and garlic and fry
.html">stir-fry for 1 or 2 mins. or until onion softens. Add chicken strips in 2 different batches and stir-fry 3 to 4 mins or until golden or chicken is firm to the touch. Stir in vinegar and mustard and fry for another 3 minutes. Season with black pepper and 2 tablespoons basil.