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Colourful and crunchy, these vegetables can be made with
any meat or fish. This recipe uses chicken. Makes 4 serves
| Ingredients |
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Utensils |
500g chicken breast
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated or crushed
1 red capsicum
1 teaspoon cornflour
1/2
cup of water
1 tablespoon oil (optional) |
Chopping
board and knife
Wok or larger frypan
Cup
Mixing bowls
Measuring cups and spoons |
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