This recipe makes two chicken breasts go a long way
ingredients
serves 4
2 skinless chicken breasts
12 oz (350 g) white cabbage
6 spring onions
2 teaspoons cornflour
2 tablespoons sherry
2 tablespoons sunflower oil
salt and freshly ground black pepper
1 red pepper, seeded and sliced
6 oz (175 g) bean sprouts
4 oz (100 g) mange-tout, strings removed
1 clove garlic, crushed
1/4 cup (2 1/2 fl oz) 60 ml chicken stock
2 tablespoons soy sauce
method
1. Slice the chicken into pencil thin strips. Shred the cabbage finely. Cut each spring onion into three.
2. Blend the cornflour with the sherry.
3. Heat the oil in a wok or large frying pan until very hot. Season the chicken and cook for 2 minutes, stirring all the time.
4. Lift out with a slotted spoon and set aside.
5. Reheat the pan and add the cabbage, red pepper, bean sprouts, mange-tout, spring onions and garlic. Cook for 3 - 4 minutes, stirring all the time.
6. Return the chicken to the pan and stir in the stock, soy sauce and sherry mixture.
7. Cook for another minute until the liquid has thickened slightly and the vegetables are still crisp.
8. Taste and check the seasoning, then serve at once.
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