MAIN DISH
Braised Chicken and Sweetcorn with Peppers

Origin: CHINA

Ingredients
1 tbsp sunflower oil
3 Spring onions, chopped
2 Pieces of root ginger (about 1 inch cubed), shredded
500g (1lb) Boned Chicken Breast, cut into strips
2 tbsp Light soy sauce
2 tbsp Dry sherry
2 Green Peppers, cut into strips
425g (15oz) Tin of sweetcorn, drained

Execution
Heat the oil in a wok.
Stir fry the spring onions and ginger for 1 minute.
Add the chicken and brown lightly.
Add the peppers and sweetcorn and stir fry for 2 minutes.
Pour in soy sauce and sherry, and stir fry for 2 minutes.
Pile onto a warmed serving dish and serve immediately.

Presentation
Serving suggestion: serve with either long grain rice, or noodles.

Note
Contributed by: Stuart Blair