240g skinless chicken breasts but into bite sized pieces
100g carrot cut into matchsticks
100g baby corn slices in half lengthways and then cut in half across
100g fine green beans
2 spring onions, finely sliced
Salt and black pepper
For the batter
1 1/2 tbsp cornflour
1 tbsp milk
For the sweet and sour sauce
2 tbsp tomato ketchup
2 tbsp rice wine vinegar
1/2 tbsp runny honey
1/2 tsp sesame oil
1 Make the batter 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 or frying pan . Dip the chicken into the batter, then fry for 3 to 4 minutes until golden. Remove from the wok and set aside.
2 Meanwhile, mix together all the ingredients for the sauce. Heat the remaining oil in a wok and stir fry the carrot, baby corn and green beans for 2 minutes.
3 Add the sauce, bring up 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. Serve with fluffy white rice.