Chicken & Snow Pea Stir Fry

• 1 cup dry sherry
• 1 cup chicken stock
• 2 tbsp corn-starch
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 red chilli, finely chopped
• ½ red capsicum
• 1 bunch broccolini
• 5 skinless chicken thighs, cut into cubes
• ¼ cup extra virgin olive oil
• 12 button mushrooms, sliced
• 15 snow peas, stem removed
• 1 can baby corn, rinsed and drained
• To Serve
• 250g wholegrain basmati rice
• Chopped red chilli and sesame seeds, to serve

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This recipe is created in partnership with Good Chef Bad Chef.

1. In a bowl combine the chicken stock, sherry, corn starch. Add the chicken and marinate for no more than 15 minutes. 2. In a wok heat olive oil and add the chicken – use tongs to do this and leave the marinade in the bowl 3. Stir fry the chicken for 5 minutes and remove and set aside. Add the mushrooms, capsicum, snow peas, broccolini, baby corn and stir fry for 4 minutes. 4. Next add the minced ginger, garlic and chilli and toss for 1 minute. Add the chicken back and pour in the marinade reserved from earlier. 5. Simmer this for 4 to 5 minutes until the sauce is thick. 6. Toss cooked rice through the stir fry, or serve on a bed of rice and with chopped chilli and sesame seeds on top if desired.