SERVES 2 TO 3
1 Mix 2 garlic cloves, peeled and finely chopped; 5cmpiece ginger, peeled and grated; 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 high heat for 3 to 4 minutes until brown.
Add 1 small red pepper, sliced; 100g Tenderstem broccoli; and 100g baby corn, halved, and cook for a further 5 minutes.
3 Stir in 2tbsp soy sauce and 100g frozen edamame beans, and cook for another 2 minutes until all the veg are just tender and the chicken is cooked. Add 150g bean sprouts, toss together and serve.