maize

Ingredients:

  1. 115g broccoli florets
  2. 4 spring onions
  3. 1 tsp cornflour
  4. 3 tbsp oyster sauce
  5. 1 tbsp dark soy sauce.
  6. 120ml chicken stock
  7. 2 tsp lemon iuice
  8. 3 tbsp peanut oil
  9. 600g Kenchic chicken breast cut into strips
  10. 1 onion, chopped
  11. 2 cloves of garlic, crushed
  12. 2 tsp ginger, crushed
  13. baby sweet corn, halved lengthwise
  14. 1 tbsp sesame oil
  15. Salt and black pepper

Method:

  1. Divide the florets into smaller sprigs and cut the stalks into thin diagonal slices.
  2. Finely chop the spring onion.
  3. In a bowl, blend together the cornflour, oyster sauce, soy sauce, stock and lemon juice. Set aside.
  4. Heat a wok until hot and add 2 tbsp of the peanut oil and swirl it around.
  5. Add the chicken and stir-fry until golden and crispy at the edges.
  6. Remove the meat from the wok
  7. Add the remaining oil and fry the onion, garlic and ginger for about a minute.
  8. Add the broccoii and sweetcorn and fry 2 minutes more.
  9. Return the meat to the wok then add the sauce with the spring onions then cook while stirring until the sauce thickens.
  10. Stir in the sesame oil and season to taste.

 
Serves 4.