Chicken Stir Fry with Veggies

Ingredients

• 87 g black bean sauce
• 215 g chinese cabbage (bok-choy, pak-choi)
• 493 g cauliflower
• 110 g celery
• 24 g ginger
• 272 g onions
• 2 tbsps soy sauce
• 2 1/2 tbsps corn starch
• 569 g boneless skinless chicken breast
• 30 g sunflower oil
• 118 g cooked carrots

Directions

1. Cut chicken breast in 2-inch pieces and marinate in the mixed corn starch, soy sauce and chopped ginger.
2. Roughly chop all veggies.
3. Fry chicken breast for about 5 mins, remove from the pan.
4. Fry the veggies for about 5-10 mins, return the chicken to the pan, add stir fry sauce and cook for another 5-10 mins.