Easy Stir Fry Chicken

To make sauce, blend cornflour with stock and add garlic, tamari, oil, wine and chilli then set aside.

Heat wok or large frypan over very high heat.

Add oil and saute onion, ginger and eggplant for a few minutes.

Push onion mixture to the sides of wok and add chicken and cook for one minute.

Add garlic and stir fry for a couple of minutes. Add bok choy and sauce and cook for another minute. Don't over cook or the sauce will become gluggy.

Serve sprinkled with sesame seeds and coriander.

Energy 1753.27 kJ

Calories 419.03 cal

Protein 33.77g

Fibre 7.88g

Fat 25.50g

Sat. Fat 11.81g

Carbs 9.88g

Sugar