500g chicken thigh fillets, trimmed and thinly sliced
1 onion, cut into wedges
2 cloves garlic, crushed
2cm piece fresh ginger, peeled and finely grated
1 carrot, thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
½ red capsicum, sliced
steamed rice or noodles, to serve
Make sure to have all the ingredients chopped and ready to go before you start cooking.
Blend cornflour with water in small measuring jug until smooth. Stir in lemon juice, RMS and soy sauce and set aside for later use.
Heat half the oil in the wok over medium-high heat. Cook chicken in two batches, stir-frying for about 2 minutes or until browned and nearly cooked through. Remove from wok and cover to keep warm.
Heat remaining oil in same hot wok. Add onion, garlic and ginger and stir-fry for about 2 mins or until almost tender. Add carrots and fry for 30 seconds, then add cauliflower, cook for 30 secs (at this stage you might need to add a couple of teaspoons of liquid from the resting chicken to help cook the vegetables). Add broccoli and cook for 30 secs and lastly add the capsicum. Stir-fry for a further 1 minute.
Return the chicken to wok with cornflour mixture. Stir-fry until the sauce is boiling and slightly thickened