Serves 4, Prep time 15 minutes, cooking time 15 minutes
INGREDIENTS
4 chicken breasts, cubed
1 tbsp of vegetable oil
2 tbsp of chicken seasoning
2 garlic cloves, chopped
1 red onion, sliced
2cm piece of fresh ginger, cut into strips
Salt & pepper
2 tbsp of soy sauce
1 tbsp of sesame oil
10-12 mini sweetcorn
1 red pepper, cubed
250g of green beans and sugar snaps
1 vegetable stock cube
250g of oyster mushrooms
1 cup of coriander stalks
(Keeping some leaves to serve, plus two red chillies)
METHOD
Place the chicken in a bowl, pour in the oil, sprinkle over the seasoning and add half the chopped garlic. Stir so all the chicken is coated.
(This can be done beforehand and chilled in the fridge).
Place the remaining ingredients in bowls close to the hob.
Heat some oil in a wok on a high heat.
Add the onion, remaining garlic, and ginger, then season and stir until the onions start to soften.
Next add the chicken and keep stirring.
Then add the soy sauce and sesame oil, stir for a further two minutes then add the rest of the vegetables.
Add a splash of water and crumble in the stock cube. Stir for a few more minutes and finally add the mushrooms – these will take a short time to soften – and the coriander stalks.
Check the other vegetables are crisp, then remove wok from the heat.
Top with remaining coriander leaves and chopped chilli.
Serve with steamed basmati rice.
