Chicken and broccolini stir-fry
( SERVES 4 )

NZ Woman's Weekly 25/10/2012

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This is ideal for preparing before your guests arrive.

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2 tbsp	Cornflour
⅓ cup	Chicken stock
½ tsp	Sesame oil
2 tbsp	Oyster sauce
1 tbsp	Soy sauce
4	Garlic cloves, crushed
2 tsp	Fresh ginger, chopped
1 pinch	White pepper
2 tbsp	Peanut oil
⅓ cup	Almonds, whole
500 g	Boneless chicken thighs, skinless, cut into 5cm slices
2	Spring onions, cut into 3cm lengths
1	Carrot, sliced
100 g	Snap peas, (sugar snap)
400 g	Baby corn, whole, drained
1 can	Canned water chestnuts, 227g, drained
1 cup	Broccoli, sliced
1 to serve	Rice, steamed

Put the cornflour, and chicken stock into a bowl, mix together. Add sesame oil, oyster sauce, soy sauce, garlic, ginger and pepper, stir to combine. Set aside.
Heat 1/2 tbsp of peanut oil in a wok. Add almonds, stir-fry for 2 minutes. Drain on paper towels.
Heat 1 tbsp peanut oil in wok, add chicken and stir fry for 3 to 4 minutes. Add spring onions and stir for 1 minute. Set aside.
Add peanut oil to wok, place carrot, sugar snaps, baby corn, water chestnuts and broccolini in wok and stir-fry for 3 to 4 minutes.
Pour the cornflour mix into the hot wok, stirring until thick. Add other ingredients and serve with rice.

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