Chicken stir-fry

SERVES 2-3

1 MIX 2 GARLIC CLOVES, PEELED AND FINELY CHOPPED, 5CM PIECE GINGER, PEELED AND GRATED, AND 1 SMALL RED CHILLI, DESEEDED, IN A BOWL. ADD 400G CHICKEN, CUT INTO STRIPS, AND TOSS TOGETHER; LEAVE TO MARINATE FOR UP TO 1 HOUR.

2 HEAT ½TBSP OIL

IN A WOK, ADD THE

CHICKEN MIXTURE

AND FRY ON A HIGH

HEAT FOR 3-4 MINS

UNTIL BROWNED ALL

OVER. ADD 1 SMALL

RED PEPPER, SLICED,

100G TENDERSTEM

BROCCOLI AND 100G

BABY CORN, HALVED,

AND COOK FOR A

FURTHER 5 MINS.

3 STIR IN 2TBSP SOY SAUCE AND 100G FROZEN EDAMAME BEANS, AND COOK FOR ANOTHER 2 MINS UNTIL

ALL THE VEG ARE JUST TENDER AND THE CHICKEN IS COOKED. ADD 150G BEAN SPROUTS, TOSS TOGETHER AND SERVE. >>