Ingredients
For the Dish:
75 g baby sweetcorn, cut into quarters
75 g green beans, cut into halves
75 g carrots, cut into matchsticks
1 egg yolk
1 1/2 tbsp cornflour
1 tbsp milk
2 tbsp vegetable oil
2 chicken breasts, cut into bite-size chunks
salt & freshly ground pepper
2 spring onions
75 g green beans, cut into halves
75 g carrots, cut into matchsticks
1 egg yolk
1 1/2 tbsp cornflour
1 tbsp milk
2 tbsp vegetable oil
2 chicken breasts, cut into bite-size chunks
salt & freshly ground pepper
2 spring onions
For the Sweet & Sour Sauce
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp rice wine vingear
2 tsp sugar
50 ml water
1 tsp cornflour
2 tbsp tomato ketchup
2 tbsp rice wine vingear
2 tsp sugar
50 ml water
1 tsp cornflour
Method
- Steam the sweetcorn, green beans and carrot for about 6 minutes or until tender.
- Meanwhile, whisk together the egg yolk, cornflour and milk.
- Heat the oil in a wok or frying pan.
- Season the chicken pieces, dip into the batter and sauté for 3 to 4 minutes.
- Add the spring onions and sauté for another minute.
- Whisk together the ingredients for the sauce.
- Add the vegetables to the chicken in the pan.
- Bring to the boil then simmer until thickened.
