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Ingredients
(Serves 2)
1 chicken breast, finely sliced
1 stick of celery, sliced
1 carrot, sliced
1 long red chilli, finely sliced
4 spring onions, finely sliced
1 clove of garlic, sliced
100ml soy sauce
1½ tsp sugar
Splash of fish sauce
1 tbsp corn flour
Splash of oil
Method
In a very hot wok, with a splash of oil, quickly stir fry the chicken, when it is ¾ done, toss in the celery, spring onions and carrots and fry until they are softened.
Add the soy sauce, sugar, fish sauce, garlic and chilli and simmer for 2 minutes.
Pre-heat a cast iron serving platter, thicken the sauce with cornflour and serve onto the “sizzling” platter.
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