A simple stir-fry dish, served with flat rice noodles (Blue Dragon brand). I chopped a breast of chicken into small strips and stir-fried them slowly for ten minutes at a medium heat, in a little bacon fat (sunflower oil will do instead, if you prefer). Then I added six sliced mushrooms and a handful of chopped green beans to the stir-fry. Cooked for another eight to ten minutes, stirring frequently. The oyster and spring onion sauce came from Aldi, who do a small range of stir-fry sauces. Cooked for another four or five minutes before serving.
The rice noodles take eight minutes to cook, unless you intend to add them to the stir-fry, in which case they should be cooked for around six minutes.
Chicken in an Oyster and Spring Onion Sauce
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