Preparation Time
15 minutes
Serves
4
Ingredients
4 tbsp sunflower or rapeseed oil
240g skinless chicken breasts, cut into bite sized pieces
100g carrot cut into matchsticks
100g baby corn sliced in half lengthways and then cut in half across
100g fine green beans
2 spring onions, finely sliced
Salt and black pepper
200g rice
For the batter:
1 medium egg yolk
1 ½ tbsp cornflour
1 tbsp milk
Sweet and Sour Sauce:
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp rice wine vinegar
1 ½ tbsp. runny honey
½ tsp sesame oil
Cook the rice according to the packet instructions.
While the rice is cooking make the batter in a small bowl by beating together the egg yolk, cornflour and milk to make a thin batter. Heat 2 tablespoons of oil in a wok, dip the chicken into the batter, then fry for 3 to 4 minutes until golden. Remove from the wok and set aside on kitchen paper.
Meanwhile, mix together all of the ingredients for the sauce. Heat the remaining oil in a wok and stir fry the carrot, baby corn and green beans for 2 minutes. Add the sauce, bring to the boil and cook for 2 minutes. Remove from the heat and stir in the spring onions. Add the chicken to the vegetables and heat through. Season to taste. Serve with fluffy white rice.
Suitable from 1 year.
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