A simple, tasty and quick version of a popular Chinese-style recipe.
36 people made this
250ml chicken stock
3 tablespoons soy sauce
1 tablespoon cornflour
1 tablespoon ground ginger
2 tablespoons vegetable oil
4 large skinless, boneless chicken breast fillets, cubed
2 cloves garlic, minced
150g sliced fresh mushrooms
2 (220g) tins water chestnuts, drained and sliced
1 tablespoon sesame seeds
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Method Prep:15min › Cook:15min › Ready in:30min
Whisk the chicken stock, soy sauce, cornflour and ginger together in a small bowl; reserve.
Heat oil in a large frying pan or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts and reserved chicken stock mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
Stir mangetout into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.