4 chicken thigh fillets cubed
2
teaspoons crushed garlic
2
tablespoons soy sauce
2
teaspoons corn flour
salt & pepper to taste
250gm mushrooms sliced
7
snow peas
7
shallots sliced
1
large carrot sliced thin
2
celery sticks sliced
2
chicken stock cubes
3
extra tablespoons soy sauceCombine chicken, garlic, soy sauce and
corn flour
Heat wok to medium heat – add oil
Add chicken---- stir fry until golden brown
Add vegetables – salt – pepper—stock cubes and soy sauce
Stir fry a further 3-4 minutes
Serve immediately with steamed rice or cooked spiral pasta |