4 tablespoons light soy sauce
2 teaspoons soft brown sugar
500g/1lb 2oz skinless chicken
3 tablespoons vegetable oil
2 onions, quartered
2 garlic cloves, crushed
3 teaspoons sesame oil
1 tablespoon cornflour
450ml/3⁄4pt chicken stock
• Mix the soy sauce and sugar together in a small bowl, stirring until the
sugar has dissolved.
• Trim any fat away from the chicken, and cut into thin strips. Put the meat
in a shallow dish, and spoon the soy mixture over it, turning to coat.
Marinate in the refrigerator for 20 minutes.
• Heat the oil in a wok, and stir-fry the chicken for 2–3 minutes until
golden brown. Add the onions and garlic, and stir-fry for a further
2 minutes. Add the beansprouts, stir-fry for 4–5 minutes, then add the
• Mix together the cornflour and 3 tablespoons water to form a smooth
paste. Pour the stock into the wok, add the cornflour paste and bring to
the boil, stirring until the sauce is thickened and clear. Serve hot.