From beautiful olive orchards to Mediterranean basil, this particular olive oil encompasses warm, most fragrant notes. This particular olive oil and basil enliven freshness when used as a foundation with aromatic ingredients, harnessing mild to sweet peppery flavours.


Serves 2
Stir-Fry Ingredients:

2 tablespoons Azada Olive Oil & Basil
1 large chicken breast, cut into strips
50 grams green runner beans
3 tablespoons coarsely chopped garlic
2 small shallots, finely sliced
2 fresh red chillies, finely shredded
2 tablespoons fish sauce
2 tablespoons tamari or light soy sauce
2 tablespoons muscovado sugar
70-80 grams udon noodles or rice
A small handful of fresh coriander leaves and red chilli for garnishing

Chicken Marinade Ingredients:

2 tablespoons Azada Olive Oil & Basil
20 grams freshly grated ginger
The zest and juice of 1 lime
50 grams honey
1 tablespoon soy sauce
1 teaspoon cornflour

Pickled Cucumber Ingredients:

2 tablespoons of mirin sauce
1 tablespoon muscovado sugar
1 tablespoon sesame seeds
A small handful of kombu seaweed flakes
1 small cucumber, cut into thin strips
Generous pinch of sea salt


Heat the honey in a saucepan until runny and golden. Add the Azada Olive Oil & Basil, grated ginger, the zest and juice of the lime, soy sauce and cornflour. Infuse over low heat for about 3-4 minutes and mix in the chicken and set aside for 30 minutes to marinade.

Meanwhile, for the pickled cucumber, combine the sugar, sesame seeds, seaweed and salt, whisk the ingredients together in a bowl. Add the cucumber and toss to coat. Cover with cling-film and set aside until serving. Taste and add extra salt or sugar if desired.


Heat a large wok or large frying pan over medium-high heat. When hot, add 1 tbsp of the Azada Olive Oil and Basil, add the chicken with the marinade and stir-fry over medium-high heat for 5-8 minutes, until golden brown all over. Using a slotted spoon, remove the chicken from the pan and set aside.

Meanwhile, in a large saucepan bring water to boil and submerge the udon noodles or rice, cook as per the packet instructions. Once cooked, rinse in cold water and set aside

Reheat the wok again and add the remaining Azada Olive Oil & Basil. Toss in the garlic, shallots and runner beans and stir fry for 3-4 minutes, until golden brown. Add the chillies, fish sauce, tamari or soy sauce and sugar, give it a quick stir and allow to simmer for 1 minute.

Return the chicken to the wok and stir fry over high heat for a further 5-8 minutes. Stir in the coriander leaves.

Add the noodles or rice, the pickled cucumber and chilli to the wok and toss to combine. Turn out onto a serving dish and drizzle with a little basil oil and enjoy.

*The basil oil adds balance and freshness to this dish, uniting a taste of the Mediterranean with the orient.

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