• 1 tbsp oil
  • 30g blanched almonds
  • 2 chicken breasts, cut into bite-sized pieces
  • ½ small head (around 150g) broccoli, cut into bite-sized florets
  • 100g baby corn
  • ½ tsp carrot, thinly sliced
  • 2 thumb-sized pieces ginger, cut into matchsticks
  • ½ red pepper, sliced
  • 2 baby pak choy, halved
  • 2 spring onions, cut into 5cm pieces


  • 1 tbsp cornflour
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • 2 cloves garlic, crushed
  • 1 tsp dried chilli flakes


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.


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