About this recipe:Stir-frying is a great way to increase the amount of veggies you eat.
Rachel Warren Chadd
2 chicken fillets (skinned and boned breasts), about 350g (12oz) in total
2 teaspoons cornflour
125ml (4fl oz) chicken stock
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons sunflower oil
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
2 red or green peppers, thinly sliced
2 carrots, thinly sliced
2 celery sticks, thinly sliced
115g (4oz) button mushrooms, sliced
good pinch of freshly ground black pepper
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Method Prep:20min › Cook:12min › Ready in:32min
Dry the chicken fillets with kitchen paper and cut off any fat. Cut each fillet across at an angle into very thin slices.
In a small bowl, mix together the cornflour, stock and soya sauce. Set aside.
Heat the oil in a wok or non-stick frying pan over high heat until a piece of pepper sizzles when added to the oil. Add the garlic and ginger and stir-fry for 1–2 minutes or until lightly browned and fragrant.
Add the chicken slices to the wok and stir-fry for 3–4 minutes or until browned and cooked through. Using a slotted spoon, transfer the chicken to a bowl.
Allow the oil in the wok to reheat, then add the sliced vegetables and mushrooms. Stir-fry for about 4 minutes or until softened and lightly browned.
Return the chicken and its juices to the wok and stir in the cornflour mixture. Cook, stirring, until the liquid comes to the boil and thickens slightly. Season with the pepper, then serve.