A perfect little stir-fry from Judith Wills' brilliant book 'Top 200 Low Fat Dishes'. Couldn't be simpler. In a dessertspoon of sunflower or groundnut oil, stir-fry some chopped spring onion, chopped red chilli, garlic and ginger (however much or little you want), and then add two thinly-sliced chicken breasts and a sliced red pepper. Stir and toss around the pan for a couple of minutes until chicken just cooked. Now add about 120ml of veg or chicken stock, a splash of fish sauce, the juice of half a lime and a big handful of basil and chopped coriander leaf. Stir for just a few seconds more and then spoon onto rice or noodles and tuck in. Really low-fat, but really tasty. Keep your frying pan or wok on the highest heat possible - the clue is in the word 'sizzle' - don't be afraid of the heat here, it needs to be hot and fast.
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