This stir fry will easily satisfy people who love garlic – it's full of flavour. To cut out smelly garlic breath, remove the inner green part of each garlic clove. This removes the nasty smell.
- 450g chicken breasts
- 2 onions
- 1 red pepper
- 375g sugar snap peas
- 200ml chicken stock
- 2 tbsp. soy sauce
- 2 tbsp. caster sugar
- 2 tbsp. corn flour
- 1 knob root ginger
- 6 garlic cloves
- 1 bunch spring onions
- 2 tbsp. sunflower oil
Finely slice the onions. Remove the seeds and pith from the pepper and finely chop it. Finely chop the spring onions. Mince the garlic cloves and the ginger. Slice the chicken breasts into thin strips.
Heat the oil in a wok and stir fry 1/3 of the garlic, ginger and the spring onions. Stir fry for two minutes, then add the chicken and cook for a further three minutes.
Add the rest of the garlic, the two onions, sugar snap peas, pepper and half of the stock. Bring to a simmer.
Meanwhile, stir together the rest of the stock, caster sugar, soy sauce and corn flour until smooth. Add this mixture to the wok and cook for another 4 to 5 minutes, until the sauce is thickened and the chicken is cooked through.
Serve hot straight from the wok served over steamed rice.