You’re going to want to eat more and more of this delicious stir fry!
1 red Onion
1 red Pepper
bunch of Purple Sprouting Brocolli
1 carrot
1 small chicken breast
1 fist size portion of egg fried rice (I used Tilda rice)
1 tbsp soy sauce
1 tsp fish sauce
3 tbsp oyster sauce
2 tbsp sunflower oil
4 chopped spring onions
3 chopped garlic cloves
1 deseeded and chopped red Make It….
Adda little oil to your wok and cook the chicken. Remove and set aside.
Mix the Soy Sauce, fish sauce and oyster sauce in a bowl.
Heat the remaining sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
Stir fry for 20 seconds before adding the veg.
Stir fry for 1 minute, then add the sauce mixture & cooked chicken.
Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
Heat the rice in the microwave.
Tip the rice into warmed bowls and tuck in with your chopsticks.
