- Blend the corn flour with the sherry
- Heat the oil in a wok or large frying pan until very hot. Season the chicken and cook for 2 minutes, stirring all the time
- Lift out with a slotted spoon and set aside
- Reheat the pan and add the cabbage, red pepper, bean sprouts, peas, spring onions and garlic. Cook for 3–4 minutes, stirring all the time
- Return the chicken to the pan and stir in the stock, soy sauce and sherry mixture
- Cook for another minute until the liquid has thickened slightly and the vegetables are still crisp
- Taste and check the seasoning, then serve at once with plain white rice
For more recipe and serving suggestions visit http://www.birdseye.co.uk/