Lunch #07: Chicken & Thai oyster stir fry

Thai oyster sauce is not as salty as Chinese oyster but still gives enough flavour for a nice stir fry.i used carrot spirals instead of traditional jasmine rice. This is my lazy one pot quick lunch.

Ingredients serves 1

100g Chicken Breast fillet

1 Carrot spiral

1 green shallot cut on diagonal

1 stalk celery

1Tb chicken stock powder

1/4 cup water

1Tb Thai oyster sauce

handful of each fresh herb: mint, coriander, parsley



Prepare  vegetables as listed.

*If you don’t want to spiral carrot slice on diagonal similar thickness to chicken.

Slice chicken into thin slices

Add all ingredients to non stick skillet (includes sauce) and stir fry until chicken is cooked through.

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