Dust the chicken strips with cornflour and fry for 5 minutes until crispy and golden.
Fry off the carrot and pepper in vegetable oil for 30 seconds, before adding the broccoli and frying for a further 3 minutes, adding the chicken stock after 2 minutes and season.
Add the chicken to the pan along with the ginger, garlic, pineapple and chilli flakes.
In a bowl, combine the Worcester sauce, soy sauce and ketchup. Add this mixture to the chicken and vegetables and cook for a further minute.
Serve with the cooked basmati rice.
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