1-2chilli pepperssliced, depending on how hot you would like it to be
1.5tspChinese five spice powder
1carrotcut into strips
2handfuls green beans
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.
Nutritional information is approximate and a guideline only.