2 t soya sauce
2 t corn starch
½ t sesame oil
1 t vegetable oil
2 Elgin Free Range chicken breast fillets, thinly sliced
¼ cup light soya sauce
¼ cup sweet chilli sauce
¼ cup oyster sauce
3T peanut oil
1 onion, cut into thin wedges
1 carrot, peeled and cut into small dice
½ cup peas
2 garlic cloves, peeled and crushed
2 eggs, lightly beaten
3 cups basmati / jasmine rice – cold (best cooked the day before and allowed to dry)
handful basil leaves
4 spring onions, sliced diagonally
3 fried shallots – slice finely, coat in 1 t corn flour and fry in the oil of your choice, until crispy
Combine the soya sauce, corn flour, sesame oil, vegetable oil and chicken and allow it to marinade whilst you prepare the rest of the ingredients
Combine soya sauce, sweet chilli sauce and oyster sauce in a small bowl and set aside.
Heat a wok over a high heat, add 2T oil and when hot stir fry the chicken in batches until brown. Set aside.
Pour over a little of your sauce while the chicken is still warm
Add 1T oil to the wok and add the onion. Fry for 2 minutes. Add the carrots and fry for 2 minutes then add the garlic and fry for 20 seconds.
Add the egg and break it up a bit then add the rice and peas and stir fry for 2-3 minutes until the egg is well combined with the rice.
Return the chicken to the wok and add the remaining sauce.
Add the basil and spring onions and cook for 1 minute then add the crispy onion to serve.