Stir-Fried Chicken in Basil Oil and Chillies with Pickled Cucumber

Olive orchards and Mediterranean basil combine to create this particular olive oil's most fragrant notes. Basil and olive oil have mild to sweet peppery flavors that enhance freshness when combined.

Serves 2 people
Stir-fry ingredients:

2 tablespoons of basil olive oil
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 garnish.

Chicken marinade ingredients:

2 tablespoons of basil olive oil
20 grams freshly grated ginger
1 lime zest and juice
50 grams of honey
1 tablespoon soy sauce
1 teaspoon cornflour

Pickled cucumber ingredients:

2 tablespoons of mirin sauce
1 tablespoon of 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

Method:

1. Heat the honey in a saucepan until runny and golden. Add the Azada Olive Oil & Basil, grated ginger, lime zest and juice, 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.

2. 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 clingfilm and set aside until serving. Taste and add extra salt or sugar if desired.