- 1 Heat 2 teaspoons of peanut oil in a wok and stir-fry chicken over a high heat until just golden. Remove chicken from wok and set aside.
- 2 Add remaining tablespoon of oil to the wok. Add onion, Garlic Paste and Lightly Dried Chilli and stir fry for a minute or until onion softens. Add vegetables and continue stir-frying for a further 2 minutes.
- 3 Combine soy sauce, Chinese rice wine, sugar and cornflour in a small bowl and stir through the vegetables.
- 4 Return chicken to the wok, add Lightly Dried Coriander and stir-fry until chicken is heated through. Serve over steaming hot rice sprinkled with peanuts and thinly sliced spring onions if desired.
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