Thai chicken stir fry

Sally Bee says never buy a fat and salt laden take-away dish just because you love the taste… try this very easy dish instead!

Recipe:

1 teaspoon vegetable oil 250g chicken breast, skin removed and cut into strips 1-2 cloves garlic, crushed 1 medium onion, chopped 2 medium carrots, thinly sliced 1 stick celery, sliced 1 red pepper, seeded and diced 125g snow peas, ends and strings removed 1 bunch bok choy, or 1 cup of cabbage, roughly chopped 2 teaspoons cornflour 2 tablespoons reduced-salt soy sauce 1/2 cup chicken stock 1 tablespoon sweet chilli sauce

Method:

• Heat the oil in a wok or large pan and stir-fry chicken until almost cooked. Set aside.

• Add garlic, onion, carrots, celery and pepper to the wok and cook for 2 minutes. Return chicken to the pan, and now add the mange tout and bok choy

• Cook for 2 minutes stirring continuously, in a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce.

• Pour into the stir-fry and heatthrough, serve with rice