Ingredients
Serves 4
175g/ 6 oz broccoli
1 tbsp peanut oil
2.5cm/1 inch piece fresh
ginger , finely grated
1 fresh red Thai chilli , deseeded
and chopped
2 garlic cloves , crushed
1 red onion , cut into wedges
450 g / 1 lb skinless , boneless
chicken breast , cut into thin strips
175 g/ 6 oz pak choi , shredded
115 g/ 4 oz baby corn , halved
1 tbsp light soy sauce
1 tbsp Thai fish sauce
1 tbsp chopped fresh coriander
1 tbsp toasted sesame seeds
Method
1 . Break the broccoli into small florets and cook in a saucepan of lightly salted boiling water for 3 minutes .Drain and set aside .
2 . Heat a wok over high heat until almost smoking , add the oil , then add the ginger chilli and garlic .Stir fry for 1 minute. Add the onion and chicken and stir fry for further 3-4 minutes , or until the chicken is sealed on all sides .
3 . Add the remaining vegetables to the wok , including the broccoli , and stir fry the vegetables for 3-4 minutes or until tender .
4. Add the soy and Thai fish sauces to the wok and stir fry for a further 1-2 minutes , then serve at once , sprinkled with the coriander and sesame seeds .