- 2 chicken breasts sliced thinly or into bite-sized chunks
- 2 spring onions with white part chopped and green part 3 cm lengths
- 1 cup basil leaves. You can use Thai basil or sweet basil (I used both).
- 2 garlic cloves chopped
- 1 chill chopped (deseed if you don’t like it hot, or just omit)
- 1 cup of green beans
- 2-3 tbs oyster sauce (If you like it saucy, add the extra tbs)
- 1-2 tbs Tamari
- 1-2 tbs kecap manis (You can use any soy sauce variations here really; those are the ones I have)
- 1-2 tbs honey (you can use sugar or palm sugar instead)
- 2-3 tbs water
- Sliced cherry tomatoes or regular tomatoes
- Sliced zucchini brushed with olive oil and salt and pepper and cooked both sides
- 2-3 stems of broccolini per person, stir fry to tender
- Rice stick noodles or konjac noodles prepared as per packet
Mix all sauce ingredients in a bowl until combined. Heat the oil in the wok, and start cooking the chicken, when it starts to go white add the garlic, chilli and the white part of the onion, and stir fry together until the chicken is cooked. Add the green beans and stir fry until the chicken is cooked and the beans are tender. Add the sauce and cook through until thick and glossy. 1-2 minutes Add the green part of the onion and basil until just wilted Serve on the noodles with tomato, zucchini and broccolini on the side (use any salad or veg you like)
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