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Chinese Chicken & Vegetable Stir Fry
Makes 4 Servings
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon sesame oil
1 teaspoon cornflour
4 small chicken breasts, meat only, cut into strips
2oz spring onions, sliced
2 cloves garlic, crushed
1 tablespoon corn oil
8oz broccoli, cut into small florets
4oz baby corn, cut in 1/2 lengthways
1 medium red pepper, cut into strips
8oz carrots, cut into thin strips
4oz mushrooms, sliced
1 medium onion, finely chopped
Mix the soy sauce, sherry, sesame oil and cornflour to make a
marinade. Add the chicken and marinate for 30 minutes or longer.
Stir fry the onion and garlic in half the oil for 2 minutes. Add
the chicken and marinade to the pan, stir fry for 10 minutes and
set aside.
Stir fry the broccoli, baby corn, red pepper and carrots in the
remaining oil for 5 minutes, add the spring onions and mushrooms
and stir fry for a further 3 minutes.
Return the chicken to the pan, cook for a further 3 minutes and
serve with rice.
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Stirfry Chicken 11