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.