Chicken Stir-Fry with Rice Wine Sauce

Cut 450g boneless, skinless chicken breast into bite-sized pieces. Toss with 15ml soya sauce and 8g cornflour, then leave to marinate.

Prepare the vegetables: cut 200g broccoli into florets, slice 130g carrot into thin rounds or matchsticks, slice 1 medium red pepper, finely chop 2 garlic cloves and grate 15g fresh ginger.

In a small bowl, whisk together 60ml Shaoxing rice wine, 60ml soya sauce, 15ml sesame oil, 8g cornflour and 120ml water until smooth.

Heat half the vegetable oil (15ml) in a large wok or frying pan over medium-high heat until shimmering. Add the marinated chicken and stir-fry for 4–5 minutes, or until golden and cooked through. Transfer to a plate and set aside.

Add the remaining vegetable oil to the pan, then stir-fry the garlic and ginger for about 30 seconds, until fragrant.

Add the broccoli, carrot and red pepper, then stir-fry for 5–7 minutes, or until the vegetables are tender but still crisp.

Give the sauce a quick whisk, then pour into the pan. Bring to a simmer, stirring constantly, until it thickens and coats the back of a spoon.

Return the chicken to the pan and stir everything together until heated through and well coated.

Serve immediately with steamed white rice.