When the days are long, hot and sweltering and hunger strikes -it’s nice to rustle up something that’s light and refreshing yet explosively delicious. This recipe is so simple, yet beautifully fragrant with fresh herbs and undertones of fiery spice . This is my version of clean eating – not a drop of oil and still incredibly aromatic and flavourful.

Place a wok to heat over a medium heat.

Add 2 ladlefuls of stock. Once simmering, add your chicken mince and stir fry gently, breaking up the meat. Let it cook until it start to turn white, but don’t let it start to brown, around 3-4 minutes.

Now add the sliced shallots and stir fry again. If you see the liquid starting to dry up add another ladleful of hot vegetable stock  – you want to keep a small amount of liquid in the pan at all times, not letting the chicken dry out. Stir fry for 2 mins.

Now, take the wok off the heat and add the all the rest of your ingredients, stirring well.

Check for the sweet, salty, sour, chilli  balance and adjust to your liking.

Serve with rice noodles or just aromatic, sticky jasmine rice .

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