{Chicken & Herb Stirfry}

We overdid stirfrys about ten years ago when they were all the rage, and I ended up going right off them, they got too big, too many ingredients and so this is the only stirfry I cook these days, you can do it with chicken, beef or pork its best if you cut the meat really finely, if its still a little bit frozen then into matchsticks, yes matchsticks, it takes a minute but its worth it, this is enough for two, its from the cook book 'Cooking Under the Influence', they call it the lightning stirfry and it is super fast once you've done the prep.

...the stirfry
400g chicken breast
1 red chilli, chopped finely
2 cloves garlic chopped finely
olive oil
1 cup bean sprouts
1/2 bunch coriander, chopped
1/2 bunch basil leaves, ripped
1 tbsp fish sauce
1 tbsp soy sauce

Pop the sliced chicken (or beef or pork) into a bowl and add the chilli and garlic, now get your wok hot, add some oil and stirfry it in batch's, cook it quickly over high heat so you pick up a bit of colour, once all the meat is done chuck it all back in the wok and add the sprouts, herbs, fish sauce and soy, toss it around for a mintute and you are done. Serve with rice, extra soy or a squeeze of lemon if there is one hanging around in your fruit bowl.