Chicken Stir-Fry (2)
Ingredients
100g broccoli
125g baby corn
4 chicken fillets
2 teaspoons crushed ginger
Bunch shallots
2 carrots
3 tablespoons olive oil
150ml chicken stock
1 tablespoon brown sugar
1 tablespoon cornflour
1 tablespoon soy sauce
2 cups rice
Method
Cook rice to packet instructions.
Cut broccoli into florets.
Cut the chicken into large pieces.
Trim and diagonally slice the shallots.
Peel carrots and cut into matchsticks.
Bring a wok of water to the boil.
Blanch the broccoli and baby corn in the water for 2 minutes.
Drain well.
Wipe the wok with paper towel and heat the oil until almost smoking.
Add the chicken and stir-fry for 8 minutes.
Transfer to a plate and keep warm.
Stir-fry the ginger, shallots and carrots for 2 minutes.
Stir in the broccoli and baby corn and cook for 1 minute.
Whisk together chicken stock, brown sugar, cornflour, and soy sauce until smooth an well blended.
Add to the pan along with the chicken.
Bring to the boil and simmer for a further 2 minutes.
Serve on a bed of rice.
