James Shepherd

Asian Stir-Fry

Serves 2
Boneless Skinless Chicken Breasts2
Sesame seeds(optional)
Asian saucesuch as Pad Thi
Nut oilSesame works well
Dried/Fresh Chillies1 or 2
Brown rice2 cooked portions
  1. First of all chop up the pepper, and the meat into strips, and slice the mushrooms fairly thin.
  2. Add about a tablespoon of oil and a tablespoon of sauce to a wok, and when it is hot add the meat.
  3. Stir-fry the meat for a few minutes, adding the mushrooms, and stir for another minute.
  4. Add another tablespoon of sauce, then add the beaten egg, and keep stirring until the egg is cooked and has soaked up a lot of the sauce.
  5. Add the chillies and pepper, continue to stir.
  6. When the meat is cooked, which should be at most a few minutes, add the beansprouts and as much of the sauce as is left for a 2 portion meal (usually about another tablespoon). Add sesame seeds
  7. After the beansprouts have sweated for a minute or two serve on the rice.