Tested Recipe Adapted from wendyinkk.blogspot.com

Ingredients:

330g boneless & skinless chicken breast

1 tsp turmeric powder

¾ tsp salt

1/8 tsp coarsely ground black pepper

1 tbsp oil

1 large red onion (peeled and cut into thin wedges, and separated)

200g long beans (sectioned into 2 inches long)

1 red chili (seeded and thickly sliced)

4 cloves garlic (smashed)

Preparation Instructions:

1. Slice chicken thinly and marinate with turmeric, salt, pepper and oil for at least 10 minutes.
2. Heat wok until very very hot. Put in onion and red chili, and toss it around and then put in 1 tsp of oil. It will smoke up and with a quick hand, give it a few tosses, until the onions will take on some caramelization, then dish up. If it smells good, it’s done right.
3. In the same very hot wok, put in 1 tbsp of oil, and put in long beans. Give it a good few tosses until you see the beans having specks of brown. Dish up.
4. Then in the same very hot wok, put in 2 tbsp of oil, wait till it very hot, put in the chicken, spread it around, and let it fry until it turns partially opaque and then give it a quick toss until the chicken pieces are cooked and looks dry enough. Dish up.
5. Finally, in the same wok, wait till it’s very hot, put in 1 tsp of oil and put in the smashed garlic and cook until it looks golden, pour in the chicken and toss it around until the chicken pieces have fragrant golden edges. Pour in all the cooked vegetables, add a light sprinkling of salt and give it a final few tosses. Dish up.