Ingredients
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500 g skinless chicken breasts
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1 tablespoon light soy sauce
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2 tablespoons oyster sauce
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1 pinch ground black pepper
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1 -2 tablespoon peanut oil (or any flavourless oil)
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2 garlic cloves, grated
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1 inch fresh ginger, grated
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100 g small broccoli florets
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50 g baby corn
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2 red chilies, chopped (de-seeded if you wish)
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150 ml hot chicken stock
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1 tablespoon dark soy sauce
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1 teaspoon Chinese five spice powder
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100 g mange-touts peas
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1 carrot, sliced diagonally 3cm thick
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1 tablespoon cornflour, mixed with
Instructions
- Slice the chicken into thin bite-size strips.
- 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.
- Leave to marinate for atleast 30 minutes.
- Heat a wok over high heat, and when hot, add the oil.
- 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).
- Add the vegetables and chillies to the wok, and fry briskly for a minute.
- Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
- Mix cornflour in hot water till dissolved and pour into the wok.
- Stir until the sauce is thickened, season to taste, and serve straight away.