4 green chillies slit lengthwise
2 inch ginger cut into long match stick styled slivers
8 cloves of garlic chopped into slivers
One large chicken breast cut into julienne.
250 grams of al dente pasta. (Save some of the pasta water around a teacup when you drain the pasta)
Salt to taste
In a wok add oil and when the oil is hot add green chillies and fry till they lose their colour but do not burn them.
Once the pungent aroma hits you, add the ginger slivers and fry till golden brown.
Add Garlic slivers the last and fry for a short time as garlic burns easily.
Keep tossing around and add the chicken and lower the flame and let the chicken cook.
Add the pasta water that you have saved, add salt and optional a chicken bullion