| Boneless Skinless Chicken Breasts | 2
|
| Mushrooms | 4
|
| Egg | 2
|
| Pepper | 1
|
| Beansprouts | 200g
|
| Sesame seeds | (optional)
|
| Asian sauce | such as Pad Thi
|
| Nut oil | Sesame works well
|
| Dried/Fresh Chillies | 1 or 2
|
| Brown rice | 2 cooked portions
|
- First of all chop up the pepper, and the meat into strips, and slice the mushrooms fairly thin.
- Add about a tablespoon of oil and a tablespoon of sauce to a wok, and when it is hot add the meat.
- Stir-fry the meat for a few minutes, adding the mushrooms, and stir for another minute.
- 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.
- Add the chillies and pepper, continue to stir.
- 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
- After the beansprouts have sweated for a minute or two serve on the rice.