Prep: 10 mins
Cook: 12 mins

Serves 4

6tbsp cold pressed rapeseed oil
4 boneless chicken breasts, cut into thin slices
150g medium oatmeal
6tbsp Thai sweet chilli sauce
2 medium onions, finely chopped
200g green beans, halved
2 x 80g bags pea shoots
2tbsp cider vinegar

Heat 2tbsp oil in a large frying pan. Mix the chicken with 50g oatmeal and seasoning and fry for 5-6 minutes until crispy and cooked throughout. Remove from the pan. Toss in the chilli sauce.

Add 2tbsp oil to the pan and fry the onions for 3 minutes then add the remaining oatmeal and fry for a further 2 minutes.

Meanwhile, blanch the beans in boiling water for 2 minutes, drain and cool. Mix into the pea shoots. Mix the remaining oil with the vinegar and toss into the salad. Divide onto 4 plates and top with the chicken. Sprinkle over the onion mixture and serve.

Tip: frozen peas can be used instead of the beans.

Recipe from wholegraingoodness.com