1. Bring a wok of water to the boil. Blanch the broccoli and corn in the water for 2 minutes.Drain well. 2. Cut the chicken into strips, peel and slice the ginger into thin matchsticks. Trim and diagonally slice the spring onions. Peel and cut the carrots into matchsticks. 3. Wipe the wok with paper towel and heat oil until almost smoking. Add the chicken and stir-fry until golden and cooked through. Transfer to a plate and keep warm. 4. Stir-fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and baby corn, cooking for 1 minute. 5. Whisk together the sauce ingredients until smooth and well blended. Add to the pan, along with the chicken. Bring to the boil and simmer for a further 2 minutes, or until heated through. 6. Serve over rice. 7. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
