8oz turkey breast cut into bite sized pieces
1 can/tin coconut milk
1 tablespoon of olive oil
1 packet of mixed stirfry veg ( shredded caggage, sliced carrots, beansprouts)
1 handful Edamame Beans (frozen or fresh)
1 chicken stock cube
1 red chilli finely sliced – leave seeds in if you want a bit more heat
In a large pan heat the olive oil, saute the turkey until cooked and slightly browned. Add in the chillies and cook for a further minute. Toss in the veg and the beans and give it a quick mix. Pour in the coconut milk and crumble in the stock cube. Bring it to the boil, just enough to slightly wilt the veg-they should be crunchy- and remove and serve. Season with a smidge of sea salt and rip a few fresh Oriental Basil leaves over the top. Enjoy!