2 chicken breasts
2 spring onions
1 cup basil leaves
2 garlic cloves
1 Thai Chili
1 tbsp Coconut Oil
1 cup chopped mushrooms
130g whole grain rice (uncooked)
2 tsp oyster sauce
1 tsp light soy sauce
1tsp dark soy sauce
2 Tbsp water
Sauce ingredients in a small bowl and mix to combine.
Heat oil in wok or pan over high heat.
Add garlic and chilli and cook for 10 seconds.
Add the spring onion, mushrooms and chicken and fry until cooked, around 3 minutes.
Add sauce and cook for 1 minute until the water evaporates to make a thick glossy sauce.
Remove from heat and toss through basil leaves. Stir until just wilted, then serve immediately with rice.