Chicken and Baby Vegetable Stir Fry Recipe

Chicken and Baby Vegetable Stir Fry Recipe - 4 servings

Ingredients:

2 tablespoons groundnut oil

1 small red chili, deseeded and finely chopped

150 g chicken breast or thigh meat, skinned and cut into cubes

12 asparagus spears, halved

125 g mange tout, trimmed

125 g baby carrots, trimmed and halved lengthways

125 g fine green beans, trimmed and diagonally sliced

125 g baby sweet corn, diagonally halved

50 ml chicken stock

2 teaspoons light soy sauce

1 tablespoon dry sherry

1 teaspoon sesame oil

Toasted sesame seeds, to garnish

Method:

Heat the wok until very hot and add the oil. Add the chopped chili and chicken and stir fry for 4-5 minutes, or until the chicken is cooked and golden. Increase the heat and add the asparagus spears, mange tout, baby carrots, green beans, and baby sweet corn. Stir fry for 3-4 minutes, or until the vegetables soften slightly but still retain a slight crispness. In a small bowl, mix together the chicken stock, soy sauce, dry sherry and sesame oil. Pour into the wok, stir and cook until heated through. Sprinkle with the toasted sesame seeds and serve immediately.

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