Tonight’s dinner was chilli chicken and stir-fried green beans and capsicum served with rice.

Jac stir-fried the beans and capsicum in the wok with spring onions, garlic and oyster sauce. She also added a little chicken stock to make it nice and saucy.

The sliced chicken thighs had been marinating in a bag for some time in the freezer. The chilli marinade had been made from leftover chilli sauces that had come with our yong tau foo and chee cheong fun from Fook Kee at Spencer Village.