Asian inspired stir fry

Kevin has been working in this recipe for few months and now its finally at the point of perfection! one of my favorite Asian inspired dishes in this house! Rich on flavor and soft to the soul!

Ingredients 3 chicken breast, cut to bite-size strips

2 bell peppers, rough chopped

1.5 onions, rough chopped

4 small carrots, sliced thin

Handful of fresh green beans, snow peas, or similar bean in a pod

6 green onions, roughly chopped with a little finely chopped kept aside

4 cloves garlic, minced

About the same quantity in fresh ginger, minced

1/4 tsp ground cloves

Chilli flakes (to taste)

75ml soy sauce

75ml Thai sweet chilli sauce

1 Lime in wedges

Handful roasted peanuts, chopped

Handful cilantro, chopped

Instructions

Heat oil over medium-high heat. Sautee half the garlic and ginger for a moment then add as much chicken as the pan can handle. Throughout the cook, proportion all of the seasonings such that you have half for the chicken and half for the vegetables. Coat the chicken with soy sauce, clove, and Thai sweet chilli sauce. Add the rough chopped green onion. Stir. Remove the chicken when cooked and continue until all chicken is cooked.

Increase the heat a small amount, add fresh oil, and the rest of the garlic and ginger. After a moment, add the onion. Cook and stir for 3-4 minutes, then add the carrot, green bean, and bell pepper.

Put water on to boil.

Gradually, so as not to over-saturate with liquid, add soy sauce and Thai chilli sauce. Sprinkle in the remaining clove. Stir and cook until a sauce forms and vegetables are softened, while adding in the remaining sauce. Splash some water if the sauce becomes too thick or burns to the pan.

When vegetables are cooked, add the chicken back to the pan and put the noodles into the boiling water. Cook for 3-4 minutes, then drain. Add noodles to the pan and mix everything together.

Serve and garnish with green onion, cilantro, peanut, and lime. Hot sauce as desired.

Con Amor, La Canana y El Kevin