• 4 tbsp sunflower or rapeseed oil
  • 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 medium egg yolk
  • 1 1/2 tbsp cornflour
  • 1 tbsp milk

For the sweet and sour sauce

  • 1 tbsp soy 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.

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