STIR FRIED CHICKEN WITH SUGAR PEAS AND BABY CORN
Prep time: 20 minutes
Cooking time: 10 minutes
Yields: serves 2 with steamed rice
1 lb skinless and boneless chicken thighs cut into small pieces
salt and pepper
1 1/2 tbsp cornstarch
2 oz peeled and thinly sliced ginger
5 cloves garlic, minced
1 can baby corn, drained from the brine
4 oz sugar peas
2 tbsp sesame oil
3 tbsp soy sauce
2 tbsp honey
Combine chicken with salt and pepper and cornstarch in. a bowl.
Fry until brown (around 6 minutes)
Remove chicken and set aside.
Meanwhile – remove the oil the from pan.
Leave a small amount of oil – 2 tbsp
saute ginger and garlic for 2 minutes until fragrant.
Add baby corn and sugar peas
Stir and add sesame oil.
Add soy sauce, honey and season with ground pepper.
Keep stirring for a minute.
Add a cup of chicken stock to the bowl with leftover cornstarch from the chicken.
Dissolve cornstarch well with the stock.
Add to the pan and add chicken back.
Simmer for a minute – then turn off heat.
Serve with steamed rice.