James Tanner brings us his 15 Minute Menu of chilli chicken stir fry - perfect for a midweek meal that's healthy, quick and tasty.
4 cloves garlic, peeled
2 red chillies, seeds removed and roughly chopped
1 tsp caster sugar
1 tsp fish sauce
2 tbsp olive oil
12 chicken fillets
2 tbsp dark soy sauce
100g extra fine green beans cut into halves
2 sliced spring onions
25g (large handful) basil leaves, torn plus extra fresh whole leaves for garnish
500g pack fresh egg noodles
OR 2 cups short grain rice
1. First cook the rice! It's the longest part of this quick recipe. Take the rice and rinse under cold water then pop in a pan and add double the amount of water to the rice. Bring to a simmer on a medium heat with a lid on top and cook for about 15 minutes then leave to stand.
2. For the chilli paste, place the garlic and the chillies in a mortar and pestle or small blender with 1 tbsp of the olive oil, the fish sauce and sugar and grind to a paste. Alternatively use a large cook's knife and chop the ingredients together.
3. Heat a wok or a large non-stick frying pan over a high heat for 1 minute. Add the remaining olive oil and the garlic-chilli paste. Stir-fry for 10 seconds. Add the chicken fillets and green bean halves, stir-fry for a further 4 minutes moving constantly, then add the soy sauce, sliced spring onion and torn basil and stir-fry for another 1 minute until the basil has wilted.
4. Serve the chilli chicken with the rice and scatter over basil leaves.