Awaken your tastebuds with this fresh, zesty and spicy asian inspired stirfry.

Living in Asia the past 9 months has inspired me to start utilising the abundance of fresh herbs, spices and natural produce available. The fruit and vegetables here are dirt cheap, so juicy and super fresh. No need for $4 avocados on this side of the world, you might even be able to afford a house one day!

PRODUCE

1 tbsp olive or coconut oil
2 small red chillies, deseeded (or seeds for extra hot)
2tsp grated fresh ginger
3 cloves garlic
4 basil leaves chopped
2 spring onions chopped
1/2 lime juice

1tbsp Oyster Sauce
1tsp Salt Reduced Dark Soy Sauce

2 Chicken Breasts cut into pieces or strips
4 large pieces of kale chopped, stem removed
Large handful of spinach
Bunch of chinese brocolli or kailin

METHOD

Heat oil over medium heat, once heated add chicken pieces and cook for 3-4 minutes or until pieces are just cooked through, remove from frypan to a seperate bowl.

Add chilli, ginger, garlic, basil, spring onions to the pan and stirfry for 1-2 minutes or until aromatic and cooked through.

Add kale, brocolli and spinach and stirfry until slightly wilted, 1-2 minutes.

Squeeze in lime juice and add in chicken.
Add oyster and soy sauce and stir to combine cooking for a further 1 minute.

Serve with brown rice or rice noodles.