Chilli Chicken Stir-Fry - cooking recipe

Ingredients

For chicken marinade
500 g skinless chicken breasts
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon Chinese five spice powder
1 pinch ground black pepper
For the sauce
1 -2 tablespoon peanut oil (or any flavourless oil)
2 garlic cloves, grated
1 inch fresh ginger, grated
100 g small broccoli florets
100 g mange-touts peas
50 g baby corn
1 carrot, sliced diagonally 3cm thick
2 red chilies, chopped (de-seeded if you wish)
150 ml hot chicken stock
1 tablespoon dark soy sauce
1 tablespoon cornflour, mixed with
5 tablespoons hot water
1 spring onion, finely chopped for garnish

Preparation

Slice the chicken into thin bite-size strips.
In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
Leave to marinate for atleast 30 minutes.
Heat a wok over high heat, and when hot, add the oil.
Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
Add the vegetables and chillies to the wok, and fry briskly for a minute.
Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
Mix cornflour in hot water till dissolved and pour into the wok.
Stir until the sauce is thickened, season to taste, and serve straight away.