Vegetarian recipe ideas
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Heat the oil in a large wok. Add the almonds and fry for 1 minute until brown, then scoop out onto a plate with a slotted spoon.
Season the chicken generously and add to the wok. Fry for 3-4 minutes until well browned then scoop out onto a plate. Add the broccoli, baby corn and carrot to the wok and cook for 4-5 minutes until charred. Stir in the ginger and red pepper and fry for 2 minutes.
Put the cornflour into a small bowl and add 100ml of cold water. Mix well until it is dissolved. Add the soy, mirin, sesame oil, garlic and chilli flakes, and mix again.
Add the almonds and chicken back to the wok, pour in the sauce and add the pak choy and spring onions. Simmer gently for 3-4 minutes until the pak choy and spring onions are tender, the sauce has thickened and the chicken is cooked through.