Ingredients

2 tbsp sunflower oil
250g chicken breasts, cut into bite-sized cubes

2 tbsp sunflower oil
75g carrots, cut into matchsticks
50g baby corn, sliced in half lengthways, then cut in half across
50g fine green beans, topped and tailed and cut in half
2 spring onions, finely sliced
Salt and freshly ground black pepper

Batter
1 egg yolk
1 ½ tbsp cornflour
1 tbsp milk

Sweet and Sour Sauce
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp rice wine vinegar
1 and a half  tbsp caster sugar
Half tsp sesame oil

Method:

In a small bowl, beat together the egg yolk, cornflour and milk to make a thin batter. Heat 2 tablespoons of oil in a wok, dip the chicken into the batter, then fry for 3 to 4 minutes until golden. Remove from the wok and set aside.

Meanwhile, mix together all the ingredients for the sweet and sour sauce. Heat two tablespoons of vegetable oil in a wok and stir-fry the carrot, baby corn and green beans for 2 minutes. Add the sauce, bring to the boil and cook for 2 minutes. Remove from the heat and stir in the spring onions. Add the chicken to the vegetables and heat through. Season to taste.

Information:
MAKES 4 PORTIONS