Chicken & Snow Pea Stir Fry

Serves 4

Time 20 minutes plus marinating

Ingredients

1 cup dry sherry

1 cup chicken stock 

2 tbsp corn-starch 

1 tbsp minced ginger

1 tbsp minced garlic

1 red chilli, finely chopped

½ red capsicum 

1 bunch broccolini 

5 skinless chicken thighs, cut into cubes 

¼ cup extra virgin olive oil 

12 button mushrooms, sliced

15 snow peas, stem removed

1 can baby corn, rinsed and drained

To Serve

250g wholegrain basmati rice 

Chopped red chilli and sesame seeds, to serve

Method

In a bowl combine the chicken stock, sherry, corn starch. Add the chicken and marinate for no more than 15 minutes.

In a wok heat olive oil and add the chicken – use tongs to do this and leave the marinade in the bowl 

Stir fry the chicken for 5 minutes and remove and set aside. Add the mushrooms, capsicum, snow peas, broccolini, baby corn and stir fry for 4 minutes. 

Next add the minced ginger, garlic and chilli and toss for 1 minute. Add the chicken back and pour in the marinade reserved from earlier.

Simmer this for 4 to 5 minutes until the sauce is thick. 

Toss cooked rice through the stir fry, or serve on a bed of rice and with chopped chilli and sesame seeds on top if desired.