Chicken Stir-Fry

Stirfried breast of chicken, with two colours of cabbage, red and yellow pepper strips, red onion, carrot strips, and beansprouts.

Chop two chicken breasts into small chunks and stirfry in a wok in a little sunflower oil, for fifteen minutes, until the pieces start to become golden brown. Keep the chicken pieces moving every half minute or so. Turn the heat down for the final five minutes, and use the lid of the wok, if it has one, to ensure thorough heating.

The vegetables were cooked in a separate wok at a high heat for three minutes, moving continuously, also in a little sunflower oil. The heat was turned down low, and the lid added. Stir once a minute for another 4 to 5 minutes to ensure thorough heating.

Serve with the chicken, and dress in some pepper and dark soy sauce.