Chilli Chicken Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 500 g skinless chicken breasts
• 1 tablespoon light soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon chinese five spice powder
• 1 pinch ground black pepper
• 1 -2 tablespoon peanut oil (or any flavourless oil)
• 2 garlic cloves, grated
• 1 inch fresh ginger, grated
• 100 g small broccoli florets
• 100 g mange-touts peas
• 50 g baby corn
• 1 carrot, sliced diagonally 3cm thick
• 2 red chilies, chopped (de-seeded if you wish)
• 150 ml hot chicken stock
• 1 tablespoon dark soy sauce
• 1 tablespoon cornflour, mixed with
• 5 tablespoons hot water
• 1 spring onion, finely chopped for garnish

Recipe

• 1 slice the chicken into thin bite-size strips.
• 2 in a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
• 3 leave to marinate for atleast 30 minutes.
• 4 heat a wok over high heat, and when hot, add the oil.
• 5 stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
• 6 add the vegetables and chillies to the wok, and fry briskly for a minute.
• 7 pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
• 8 mix cornflour in hot water till dissolved and pour into the wok.
• 9 stir until the sauce is thickened, season to taste, and serve straight away.