1 tbsp sunflower or vegetable oil
4 skinless, boneless chicken thighs, diced
1 tsp garlic infused oil
1 red pepper, thinly sliced
2 carrots julienned
1 tsp chopped chives
100g or 3 good handfuls beansprouts
2 x 150g packs straight-to-wok rice noodles
3 tbsp oyster sauce
Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
Throw in the pepper, carrot and cook for 2 mins more. next, add the beansprouts, rice noodles, sauce and 5 tbsp water, garlic oil and chives and toss everything together for a final 2 mins cooking.
Recipe adapted from: Good Food