1-2chilli pepperssliced, depending on how hot you would like it to be
1teaspoonturmeric
2teaspooncurry powder
1.5teaspoonChinese five spice powder
1carrotcut into strips
2handfuls green beans
2teaspoonsugar
600mlchicken stock
Rice
Instructions
Coat the chicken in the cornflour.
Heat a little oil in a wok or frying pan. Fry the chicken for a couple of minutes until it is sealed on all sides. Take it out of the pan and set aside.
Add a litle more oil and gently fry the onions, garlic, ginger and chilli pepper for about 5 minutes. Then stir in the spices.
Cook for about a minute then add the carrots, sugar and stock. Return the chicken to the pan too. Simmer for about 20 minutes until the sauce has reduced and thickened. Give it a stir every so often and add any other vegetables after 10 minutes.
Serve with rice.
Video
Notes
Nutritional information is approximate and a guideline only.