- 1 Heat and grease a large non-stick pan with a little vegetable oil. Once hot add the chicken and allow the first side to brown before stirring through.
- 2 Once half of the chicken is brown add the remaining ingredients except the corn flour and the stock. Stir through to create a very fragrant sauce, allow to boil through and cook nice and hot and fast for about 3-5 minutes.
- 3 Reduce the heat and mix the corn flour to a paste with the stock and add to the remaining ingredients.
- 4 Once the sauce has boiled, adjust seasoning and serve with a garnish of finely sliced spring onions and your choice of steamed rice or noodles.