Serves 4
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To serve:
- In a bowl or a sealable bag, combine the chicken with the cornflour.
- Heat the vegetable and sesame oils together in a wok or large pan over a medium-high heat.
- Working in batches to avoid crowding the pan, brown the chicken on all sides, shaking off excess cornflour before adding the chicken to the pan. Transfer to a plate lined with kitchen paper.
- Carefully wipe out the pan with a ball of kitchen paper and turn the heat to high.
- Add the mushrooms and courgette and cook for 5-6 minutes until they begin to brown. Add the garlic and ginger and cook for 30 seconds, stirring.
- Return the chicken pieces to the pan and stir to coat.
- Add the soy sauce, sugar and rice wine vinegar. Stir to coat and cook for 2-3 minutes. Serve over rice and sprinkle with sesame seeds, if desired.
Nutrition Facts
Per serving: 366kcals, 13.9g fat (3.5g saturated), 15.8g carbs (4.4g sugars), 43.1g protein, 1.9g fibre, 1.029g sodium.