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 sauce
Combine 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 |