Serving size: Serves 2
Cuisine type: Thai
Cooking time: Less than 15 minutes
Course: Lunch, Main

INGREDIENTS

1 tbsp peanut oil
6 shallots, cut into 3cm lengths
1 large red chilli, seeded and sliced
1 clove garlic, crushed
2 chicken breast fillets, thinly sliced on the diagonal
½ tbsp sugar
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp water
100g snow peas, blanched (plunge in boiling water, then refresh under cold)
1 bunch asparagus, cut into 3cm lengths and blanched
¼ cup Thai basil leaves
2 cups steamed rice
2 tsp sesame seeds

METHOD

Heat oil in a wok over high heat and fry shallots, chilli and garlic for 30 seconds. Add chicken and cook until golden. Combine sugar, oyster and soy sauces and water and add to pan along with blanched vegetables. Continue stirring for 1 minute, then add basil leaves. To serve, divide rice into two bowls, top with chicken stir-fry and a sprinkling of sesame seeds. Serves 2.