Most people have got a quick stir fry dish in their repertoire that they can whip up on a weeknight when they’re busy. The beauty of stir fries is that they are quick, easy and fresh. The problem lies in the sauces we use to give them flavour. This recipes is ideal, it’s made from scratch and is bursting with flavour. I must admit I have my own little herb garden and I think fresh herbs really make this dish. If you don’t have any herbs growing at home consider it, even a pot on a balcony can give you a good harvest and fresh herbs from home always have more flavour (and less pesticides)

This dish makes generous servings for two people with left overs for lunch the next day. If you are pining for some rice to have with your stir fry you can make up a portion of cauliflower rice, which goes with it nicely. Click here for the recipe.

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Ingredients

2 chicken breasts, chopped into bite sized pieces (the equivalent weight in chicken thighs will work just as well)
2 tablespoon sesame oil
1 cup bean sprouts, rinsed well and drained
2 cloves of garlic, crushed
1 teaspoon ginger, minced
1 tsp of finely chopped lemongrass (can be from a jar if needed)
1 tsp of dried chilli flakes (more if you like it extra hot)
1 red onion, sliced
1 cup snow peas, topped and tailed then halved
1 medium red capsicum, sliced into lengthways strips
1 medium head of  broccoli, cut into small florets
1 medium carrot, finely julienned
1 baby bok choi, chopped
Large handful of fresh basil leaves, roughly torn
1 tbsp soy sauce
1 tbsp fish sauce
Sea salt and freshly ground black pepper to taste
The juice of one lime

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Method

Prepare all of your meat, vegetables and herbs before you start, once you start cooking there won’t be time for chopping!

Heat sesame oil hot in a large wok over reasonably high heat, add onions, ginger, garlic, lemon grass and chilli stir for a minute until aroma is released.

Then toss in the the chicken and stir for 3-4 minutes, making sure that the chicken is covered in spices as it browns. Once it has started to brown, remove it from the heat.

In the same wok add a little extra oil and toss in the broccoli, carrot and red capsicum, stirring continuously for 3-4 minutes, then add snow peas and bok choi and continue to stir for a few more minutes until vegetables start to soften slightly.

Add the chicken back into the pan and the soy sauce and fish sauce, toss it through for a few minutes to complete the cooking process.

Remove wok from the heat, add bean shoots, torn basil leaves, salt and pepper and lime juice. Stir through to combine well and  serve immediately with extra lime on the side if needed.

Bon Appetite!