Ingredients:

• 1 tsp. Olive oil
• 1 small green chili, finely chopped (for garnishing)
• 2 tsp. fresh ginger, peeled and finely grated
• 3 cloves of garlic, finely chopped
• 200g boneless chicken
• 100g cream
• 1 tsp. Soy sauce
• 1 tsp. lemon juice
• 100g mushrooms, sliced
• 6 green stalks of chopped spring onions (for garnishing)
• 1 pack of Konjac Spaghetti (200grams)
• 50g green olives
• Salt, as per taste requirement
• Black pepper, as per taste requirement
• 1 tsp. white pepper
• 1 tsp. dry Oregano

Instructions:

• Heat oil in a wok over medium heat, fry the white part of the green onion until it turns golden. Add garlic, chili, and ginger and fry for 2 minutes. Now, add boneless chicken cubes, soy sauce, lemon juice, mushrooms, and a splash of water, and fry for 5 minutes over high flame. Add 1 glass of boiling water, and cook until the chicken gets tender.
• Add dried oregano, cream and mix well. Now, add green spring onion, adding a dash more chili, ginger or salt if needed.
• Boil Konjac Spaghetti according to the packet instructions and add to the prepared mixture.
• Serve the meal in 2 bowls, then garnish it with a sprinkle of green spring onions.