Ingredients:
1/3 green cabbage
1/2 red cabbage
1 spring onion
1 thumb ginger
2 tbs garlic
350g chicken fillets
1 large carrot
1 red pepper
100g mushrooms
1 jalapeño
5 baby corn spears
2 tbs SOTE chicken mix
2-3 tbs olive oil
Salt and pepper to taste
Method:
Slice chicken fillets, and marinade in chicken mix spice.
Finely slice cabbages, pepper, mushrooms, jalapeño and spring onion. Finely chop garlic and ginger.
Cut baby corn spears in half or 1/4.
Julienne carrot.
Place 2 tbs olive oil in hot pan and start frying off the vegetables, starting with garlic and ginger - until they are the desired texture- add salt and pepper to taste - we do it so that its still crunchy.
Remove vegetables from pan, add the extra tbs olive oil and fry the chicken.
Fry until completely cooked.
Add back the vegetables and mix well.
Serve immediately.
Its great reheated too.
Enjoy!
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