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Stir-fried chicken with Vietnamese mint

Nancy Lam from Great Food Live
Just the thing for cooking in a hurry, Nancy Lam's snappy stir-fry uses exotic Vietnamese mint in this deliciously light meal

Stir-fried chicken with Vietnamese mint

Method

1. Heat a wok over a high heat, and when hot, add the sunflower oil. Toss in the garlic and ginger, followed by the chicken shred. Stir-fry for 2-3 minutes before adding the spring onion, mint and chillies.

2. Continue frying for 2-3 minutes, stirring all the time. Add the fish sauce, oyster sauce, stock, kaffir lime zest and half the lime juice.

3. Still over a high heat, reduce the sauce for another minute. Squeeze over the remaining lime juice and drizzle with sesame oil. Serve straight away, garnished with coriander.

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Serves: 2

Prep: 15 min
Cook: 10 min

Ingredients
2 tbsp sunflower oil
1 garlic clove, finely chopped
4 cm root ginger, finely chopped
2 x 125g chicken breasts, without skin, cut into thin shreds
2 tsp cornflour
1/2 tsp crushed black pepper
1 large Spring onions, cut on the diagonal, into 3cm lengths
12 Vietnamese mint leaves
2 orange Thai Chillies, diced
1 tsp nam pla (Thai fish sauce)
1 tbsp oyster sauce
100ml chicken stock
2 slivers of kaffir lime zest
1 lime, juice only
1 tsp Sesame oil
1 handful coriander sprigs, roughly chopped