BROCCOLI, BEAN & MUSHROOM CHICKEN  (serves 2)

Ingredients :

2 tbsp sunflower oil

2 skinless & boneless chicken breasts, sliced thinly into strips

half a bunch of spring onions, trimmed and sliced along the diagonal

1 clove of garlic, grated

half a tsp finely ground black pepper

1 tbsp Mirrin, rice wine or dry sherry

2 tbsp Oyster sauce

100g small broccoli florets (cut them smaller, if they are large and also include the stalks, cut on the diagonal)

100g green beans, chopped into 4

4 chestnut mushrooms, trimmed and sliced

a small tin of water chestnuts, sliced

150ml chicken stock

handful of basil leaves.

For the marinade :

2 tsp low salt soy sauce

1 tsp sesame oil

2 tsp cornflour.

Method :

1.  In a large bowl, combine the chicken with the marinade ingredients and leave to marinade at room temperature for 20 minutes or as long as it takes to prepare the vegetables.

2.  Heat the wok over a high heat, then add one tbsp of the sunflower oil and the chicken.  Stir-fry for 5 minutes or so until the chicken is golden brown.  Remove with a slotted spoon and set aside to keep warm.

3.  Reheat the wok and add the other tbsp of oil.  Stir fry the spring onions and garlic for 2 minutes until softened.

4.  Add the pepper, mirrin (or whatever you are using) and oyster sauce and stir-fry for a minute or so.

5.  Now add the vegetables and the chicken stock.  Bring to the boil, cover and cook for around 5 minutes.

6.  Return the chicken to the wok and cook for a minute or so until the chicken is thoroughly cooked.  Finally, add the fresh basil leaves and serve immediately.

From : http://jennyeatwellsrhubarbginger.blogspot.co.uk