Ingredients 2 large free range chicken breasts
2 tbsp olive oil
1 small red capsicum, cut into thin strips
1 small green capsicum, cut into thin strips
1½ each red and green chili, seeded and finely cut
30 g pine nuts
1 garlic clove, crushed
2 tbsp dry white wine
1 tbsp lemon juice
1½ tbsp oyster sauce
1 tsp sugar
½ tsp chili sauce
2 tbsp soy sauce
½ tbsp corn flour
1 spring onion, to garnish (optional)
1 pack (220g) Hokkien noodles
For the guacamole 1 avocado
½ tomato, chopped into very small pieces
Spring onion, chopped finely
Bit of sour cream
Cut the chicken pieces into strips, ABOUT 1 x 5 cm. Sprinkle with a bit of salt and pepper.
Turn the heat to high, add 1 tbsp of the oil in a wok, and add the chicken strips.
Cook these, stirring for about 5 minutes or until JUST tender (Once again, do NOT overcook chicken breasts or they become tough).
Remove the chicken.
If using Hokkien noodles, soak in boiling water, as per packet instructions.
Heat the remaining 1 tbsp oil and stir fry the red and green capsicum for 2 minutes
Cut capsicums to this size
Remove from the wok.
Add the chilies, garlic and pine nuts and cook over a medium heat for another minute.
Drain off any fat, and add the white wine, oyster sauce, lemon juice, sugar and chili sauce. Cook for about a minute, stirring.
Mix the cornflour and soy.
Add to the chili mixture, and bring to the boil.
Return the cooked chicken to the wok.
Add the drained noodles, cover and cook on medium until the chicken is warmed through -only a few minutes.
You could also serve the noodles separately underneath the chicken, however I mixed them in this time and they had a lovely flavour.
Just before the chicken is ready make the guacamole by mashing the avocado with lemon.
Add the chopped tomatoes, spring onion, and some sour cream and serve with the chicken.