Chicken and snake bean stir-fry

Based on a lunch dish from the Pacific Resort's beachside Black Rock Cafe.

Sauce

4 Tbsp	Oyster sauce
2 Tbsp	Fish sauce
1 Tbsp	Brown sugar

Chicken

200 g	Chicken breasts, boned, or chicken fillet (Main)
4 tsp	Sesame oil
1 to taste	Salt & freshly ground pepper
1	Egg, lightly beaten
6 Tbsp	Cornflour
1 serving	Oil, enough for frying

Stir-fry

2 Tbsp	Extra virgin olive oil
1	Onion, halved, cut into wedges
6	Garlic cloves, thinly sliced
1 Tbsp	Fresh ginger, thinly sliced
100 g	Beans, snake or round, cut into 5cm lenghts (Main)
½ cup	Fresh coriander, leaves and stalks chopped
1	Spring onion, finely sliced
1 Tbsp	Butter
1 tsp	Sesame seeds, to garnish

Directions

1. Combine the sauce ingredients in a small jug. Cut the chicken into strips.
2. Marinate in the combined sesame oil, salt, pepper, egg and cornflour for 15 minutes.
3. Meanwhile, heat the oil for deep-frying.
4. Fry the chicken for a few minutes until the coating is cooked and lightly golden.
5. Drain on paper towels. Heat a wok over high heat.
6. Add the olive oil. Stir-fry the onion, garlic and ginger for two minutes, until the onion has softened.
7. Add the chicken. Stir-fry for one minute then add the sauce mixture, snake beans, coriander, spring onion and butter.
8. Heat through.
9. Serve garnished with sesame seed.
10. Superb served with jasmine rice.