- 2 skinless chicken breast (skins off)
- 6 mushrooms (White medium)
- 4 garlic cloves
- 2 spring onions (or green onions)
- 150 grams sugar snap peas
- 1/2 cup bean (shoots)
- 1 carrot
- 1/2 red pepper
- 1/2 yellow pepper
- 1 red chili
- 1 tablespoon ginger (freshly grated)
- 1 handful corriander (fresh)
- 1 fresh lime
- 1/2 red onion
- 1/2 cup raw cashews
- 6 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 4 tablespoons Wilson’s Coconut Oil
Slice the chicken breasts into thin slices width wise. Add to a bowl with the soy sauce and minced garlic cloves. Mix well and refrigerate. A few minutes is enough but the longer the better.
Peel and slice the carrot into Julienne (fine lengths) as well as slice the red and yellow peppers into Julienne and set aside. Trim the spring onions, remove the roots and slice finely, set aside. Top and tail and string the sugar snap peas or snow peas, set aside. Trim the chili, remove seeds and chop very finely. Peel the red onion, cut in half and slice only one half finely, set aside. Peel and grate the fresh ginger, set aside.
Place a wok or frying pan over your burner, add two tablespoons of coconut oil, turn heat up full. Once oil is hot, add the marinated chicken. Cook chicken a few minutes until done then set aside in a bowl. Keep the same wok for the vegetables, no need to clean unless it’s burnt.
To your wok, add two tablespoons of Wilson’s Coconut Oil, turn up heat to full. Add the chili and then ginger. Cook for 30 seconds. Add all your vegetables, starting with onion, carrots, mushrooms, sugar snap peas, spring onion and also the cashews. Add the zest of one fresh lime and mix well and cook for one minute.
Add the bean shoots and some freshly chopped coriander leaves. Return the cooked chicken and juices to the wok, add the oyster sauce and toss or mix well over high heat (if too thick add a little water).
Serve immediately on top of hot rice.