Chicken Hokkien stirfry

By: Deborah Daglas

Ingredients

2 Chicken breast, bunch of broccolini, 1 large carrot, handful fresh green beans, handful sugar snap peas, 1 red onion, half red capsicum, fresh ginger, few cloves of garlic, sesame seeds, slithered almonds.
Olive oil, 2tbs light soy, 1.5tbs dark soy, 1 tbs mirim, 1tbs oyster sauce, 2tbs Kecap Manis, 1tsp fish sauce and 1 tbs sesame oil
2 chicken breast
I: 4 serving bag of Hokkien noodles
Coriander for garnish plus extra sesame seeds

Wash all vegetables. Finely slice carrot into fine julienne, top and tail your beans and cut on on diagonal, cut up broccolini into smaller pieces, use all the stems, take the stalk off the snow peas. Slice up red onion, julienne red capsicum, thinly slice garlic and grate ginger as much as you like same with garlic. Slice the 2 chicken breast into thin strips. Cook off slithered almonds until golden 140C 10mins
With the sauce add all ingredients listed into a small bowl and whisk, set aside.
In a heavy base pan, add olive oil and cook onion off until soft, add capsicum, ginger and garlic cook for a further 2mins. Transfer to a bowl, now add chicken and cook until fully cooked through, transfer to the bowl with onion, capsicum, ginger and garlic
Bring some water to boil, dont add salt as the sauce is salty enough. Add carrots and beans, bring back to boil, cook no longer than 1 minutes, now add broccolini and snow peas, as soon as it comes to the boil, drain it. Add to a bowl of iced water to stop it cooking any further.
Boil the kettle and pour boiling water over the noodles and break them up, once they are all loose, drain them.
In a wok add a little olive oil , add sauce, all ingredients, keep tossing until sauce has fully covered everything and all ingredients are hot. Place in bowl, top with extra sesame seeds and coriander.