Aromatic chicken and green vegetable stir-fry

recipe by Anthony worrall Thompson

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken into 5 mm (1/4 in) slices.

Step 2

Combine half the soy sauce, half the cornflour and half the sugar in a bowl.

Step 3

Fold in the chicken slices and mix well to coat.

Step 4

Marinate for at least 5 minutes and up to 12 hours covered with cling film in the fridge.

Step 5

Mix together the ginger, garlic, chilli and spring onions in a bowl and set aside.

Step 6

Place the remaining soy sauce and sugar in a jug with the sherry or rice wine, vinegar and stock, stirring to combine.

Step 7

Set aside.

Step 8

Bring a large pan of salted water to the boil.

Step 9

Blanch the vegetables until just tender: as a guide, the asparagus for 3 minutes, Chinese leaves and broccoli for 2 minutes and sugarsnap peas for 1 minute.

Step 10

Heat a wok until smoking.

Step 11

Add half the oil and fry the marinated chicken for 2-3 minutes until well sealed and lightly browned.

Step 12

Tip out on to a warmed plate and keep warm.

Step 13

Add the remaining oil and increase the heat.

Step 14

Add the ginger and garlic mixture and stir-fry for 1 minute, then pour in the soy and stock mixture and bring to a simmer.

Step 15

Combine the remaining cornflour in a small bowl with a little water to form a paste, then stir into the wok.

Step 16

Cook for 30 seconds or until the sauce becomes glossy and thickens.

Step 17

Season to taste

Step 18

Return the chicken to the wok with the blanched vegetables, corisnda and basil, and heat through.

Step 19

Serve immediately on warmed plates with rice or noodles.