| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dilly, Dines, Out |
2 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast, sliced into |
|
|
strips |
| 1 |
|
Courgette, cut in half and |
|
|
diagonally sliced |
| 4 |
oz |
Cherry tomatoes, halved |
| 2 |
|
Spring onions, sliced |
|
|
Half a bunch of basil |
| 2 |
|
Red peppers, roasted and |
|
|
skinned |
| 1 |
|
Dsp chilli sauce |
| 1 |
|
Dsp light soy sauce |
| 1 |
T |
Olive oil |
|
|
A lemon, juice of |
| 1/2 |
|
Clove garlic |
|
|
Seasoning |
INSTRUCTIONS
Soak the chicken strips in a marinade of olive oil, salt, pepper and
garlic for 1 hour then lightly grill. With an oiled, hot wok stir fry
the courgettes with a little seasoning for 1 minute. Stir fry the red
peppers, tomatoes, spring onions with a spoonful of chilli/soy sauce
mixture. Add 1 dsp of oil/lemon mix and stir fry for a further 30
seconds. Tip the contents into a large bowl, mix in the basil leaves
then spoon onto a plate. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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