Cilantro Chili Chicken Stir Fry - cooking recipe

Ingredients

1 medium carrot, peeled and sliced thinly
1 medium head of broccoli, broken into florets
12 baby french beans, topped and tailed
1 tablespoon vegetable oil
1 red onion, peeled and cut into large chunks, separated
1 red bell pepper, cut into large chunks
1 green bell pepper, cut into large chunks
2 boneless skinless chicken breasts, thinly sliced
1 inch fresh ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 -2 red chile, chopped
1 cup freshly chopped cilantro
SEASONING SAUCE
4 teaspoons cornstarch
2 teaspoons toasted sesame oil
4 tablespoons soy sauce
6 tablespoons oyster sauce
2 teaspoons sugar
2 tablespoons rice wine or 2 tablespoons dry sherry
4 tablespoons water

Preparation

Bring a pan of water to the boil. Par boil the Broccoli, when just tender, remove to a bowl of COLD water. Repeat this with the Beans and Carrot until just Tender and again, cool immediately in COLD water and drain. Set these aside.
Mix together the Seasoning Sauce in a bowl and set aside.
In a bowl, add the Chicken, Ginger and Garlic and mix together.
In a Wok or large skillet, add the Oil to a high heat. When hot, add the Onions and Peppers. Fry for about 2 minutes.
Add the Chicken and Fry for 2 to 3 minutes, stirring often.
Add the drained Vegetables to the Pan and fry for another 2 minutes.
Pour in the Seasoning Sauce, chilies and Cilantro and cook for another minute or so.
Make sure the chicken is cooked through.
Serve on it's own or with Rice or Noodles if you prefer.