Chilli Chicken

Serves

4

Ingredients

• 1-2 chicken breast fillets, thinly sliced

• 2 tablespoons oil

• 2-3 birds eye chillies, remove seeds depending on heat preference

• 3-4cm fresh ginger

• 3 garlic cloves, minced or diced

• 1 bunch of broccolini, cut diagonally into 4cm pieces (including stem)

• 1 zucchini, sliced

• 1 handful of snow peas, halved or whole

• 5 button mushrooms, cut into quarters

• 2 teaspoons soy sauce

• 4 tablespoons Trident Stir-Fry Oyster Sauce

• 1 teaspoon Trident Stir-Fry Fish Sauce

• Bunch of Thai or holy basil, roughly chopped

• 1 small handful of cashew nuts

• Steamed or boiled rice, to serve

Instructions:

• Cook chicken (in batches) in a wok on high heat, using half the oil.

• Remove chicken and place aside in a dish. Add remaining oil to wok and add chilli, ginger and garlic. Fry for 1 minute or until fragrant, being careful not to burn the garlic.

• Add vegetables and soy sauce and stir-fry for 1 minute. Add Trident Stir-Fry Oyster Sauce and Trident Stir-Fry Fish Sauce and continue to stir-fry until vegetables are cooked (be sure not to overcook).

• Add chicken, basil and cashew nuts. Stir through until chicken has reheated and basil has slightly wilted.

• Serve on a bed of rice and add a couple of whole basil leaves as garnish.