INGREDIENTS
1
Birds eye chilli
3
Chicken thigh fillets ((about 400g/13 oz)
1
Brown onion, small
1
Carrot
1
Coriander / cilantro, leaves
1/2 cup
Corn, frozen or canned
2
Garlic clove
2 tsp
Ginger
1/2 cup
Peas, frozen
2
Shallots/scallions
1 3/4 cups
Chicken or vegetable stock
2 tbsp
Soy sauce
1 cup
Rice
1 tbsp
Peanut oil
1/4 tsp
Sesame oil
2 1/2 tbsp
Chinese cooking wine