3 Chicken fillets washed and dried, cut into slivers
2 tbsp Sesame or Peanut oil, I used sesame oil
4 green spring onions sliced at an angle
2 tsp grated fresh ginger
2 cloves minced garlic
1 green chopped chilli ( more if you prefer more heat )
1 small red pepper chopped
1 small orange pepper chopped
100 g snow peas ( mangetout) cut in half
1/2 head broccoli cut into small florets, thick stems removed
3 zucchini ( courgettes) chopped into bite sized pieces
2 tbsp rice wine or medium-dry sherry if you don’t have rice wine
2 tbsp soy sauce
2 tbsp oyster sauce
Sprinkle of Fish Sauce ( this is used for salt seasoning )
2 tbsp sesame seeds dry fried in a pan on the stove for 2 mins, shaking the pan frequently, once roasted set aside in a saucer.
Sprinkle as garnish when ready to serve
1 cup Jasmin rice cooked according to instructions.
Cook, drain and steam and set aside in a bowl to cool.
2 eggs lightly beaten. In a pan and a little oil and cook egg like omelette.
Flip then pull apart into pieces to add to rice
Heat your wok, add sesame oil and stir fry garlic, spring onions, chilli, ginger for 1 minute. Add peppers and mangetout.
Stir fry for 2 minutes, add broccoli and courgettes and stir fry further until veg is tender.
Add 1 tbsp soya sauce, 1 tbsp oyster sauce, sprinkle of fish sauce.
Remove to a bowl. Now stir fry your chicken in sesame oil, remainder of oyster and soy sauce add rice vinegar or sherry and stir fry 4 minutes add a dash of fish sauce.
Add rice and egg to wok and heat through.
Add vegetables back to wok and stir fry for further 2 minutes.
Sprinkle with roasted sesame seeds. Enjoy!!
Prepared, tried and tested by: Gail Haselsteiner