INGREDIENTS

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500gms chicken breast meat finely diced

1 cup diced fresh beans

1 cup fresh diced snow peas or sugar snap peas

1/2 cup finely chopped broccoli or broccolini

1 long red chilli finely diced

3 stalks spring onions finely diced

1 red onion finely sliced

1 small tin bean shoots

1/2 cup fresh coriander, finely chopped

2 large kaffir lime leaves, finely chopped 

2 tablespoons olive oil

2 tablespoons sesame oil

1 tablespoon mirin

1 tablespoon gluten free soy sauce

2 teaspoons sesame seeds

1 teaspoon cracked black pepper

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METHOD

1.  Place onion, chilli, spring onion, sesame oil, mirin, soy sauce and olive oil in a wok shaped pan and fry lightly on the stove top until onion is translucent in colour, then add the chicken and saute until lightly browned

2. Lightly steam the vegetables, keeping them crisp 

3. Once chicken is lightly browned, add the vegetables, sesame seeds and sesame oil and saute for 5-10 minutes

4.  Add fresh herbs and toss through the stir fry, serve warm with rice noodles or plain

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SUGGESTIONS AND TIPS;

Variations of this could be with different vegetables, or using seafood in place of chicken.

You can also use olive oil with no other sauces or oils if you prefer, i would increase the amount of olive oil if you are not using the other oils.

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