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Ingredients
- 4 tablespoons light soy sauce
- 2 teaspoons soft brown sugar
- 500g/1lb 2oz skinless chicken breast fillets
- 3 tablespoons vegetable oil
- 2 onions, quartered
- 2 garlic cloves, crushed
- 350g/12oz beansprouts
- 3 teaspoons sesame oil
- 1 tablespoon cornflour
- 450ml/3⁄4pt chicken stock
Instructions
- Mix the soy sauce and sugar together in a small bowl, stirring until the
sugar has dissolved. - Trim any fat away from the chicken, and cut into thin strips. Put the meat
in a shallow dish, and spoon the soy mixture over it, turning to coat.
Marinate in the refrigerator for 20 minutes. - Heat the oil in a wok, and stir-fry the chicken for 2–3 minutes until
golden brown. Add the onions and garlic, and stir-fry for a further
2 minutes. Add the beansprouts, stir-fry for 4–5 minutes, then add the
sesame oil. - Mix together the cornflour and 3 tablespoons water to form a smooth
paste. Pour the stock into the wok, add the cornflour paste and bring to
the boil, stirring until the sauce is thickened and clear. Serve hot
