Stir Fried Chicken with Vegetables

Instructions

1. Prepare the vegetables by cutting the broccoli into small florets, slicing the red capsicum into thin strips, and julienning the carrots.
2. Finely mince the garlic and ginger. Chop the spring onions into small rounds, separating the green and white parts.
3. In a small bowl, mix the cornflour, soy sauce, and water to make a sauce.
4. Heat a wok or large frying pan over high heat and add the vegetable oil.
5. Once hot, add the chicken stir fry pieces and cook for 3–4 minutes until golden and cooked through. Remove the chicken from the wok and set aside.
6. In the same wok, add a little more oil if necessary and stir-fry the garlic and ginger briefly until aromatic.
7. Add the broccoli, carrots, and capsicum to the wok and stir-fry for 2–3 minutes until slightly softened but still crisp.
8. Return the chicken to the wok and add the sauce. Toss everything to coat well, cooking for another 2–3 minutes until the sauce thickens.
9. Turn off the heat and toss in the green parts of the spring onions.
10. Serve hot with steamed rice or noodles, garnished with the remaining spring onion greens.