This is a great dish when you’re pressed for time. There’s not much chopping, and once all the ingredients are prepped, the dish is finished in less than five minutes.

Chicken Stir-Fry With Baby Corn (Serves 4)

500g boneless chicken breast, cut into thin strips
200g baby corn
3 garlic cloves, thinly sliced
1 red chili, seeded and finely chopped
3cm piece ginger, finely chopped
1 red bell pepper, cut into bite sized pieces
2 scallions, sliced
80g sugar snap peas
3 tablespoons oil
2 tablespoons oyster sauce, or to taste
2 tablespoons fish sauce, or to taste
1 teaspoon palm sugar

1. Blanch baby corn in slightly salted boiling water. Drain and set aside.
2. Heat oil in wok over high heat.
3. Add garlic, chili, and ginger and stir fry for about 1 minute.
4. Add chicken and stir fry until brown.
5. Add vegetables, one at a time, and stir fry after each addition. Don’t over cook vegetables. They should still have a nice “bite”.
6. Stir in oyster sauce, fish sauce, and palm sugar.
7. Serve with jasmine rice.

Enjoy!