INGREDIENTS
1 lb
chicken breast (sliced thinly, seasoned with a pinch of salt)
2 tbsp
soy sauce
1 tbsp
cornstarch
2 tsp
rice wine vinegar
1 tbsp
vegetable oil
3 cloves
garlic (minced)
1/2 tsp
red pepper flakes
1 tsp
freshly grated ginger
1
large carrot (cut into coins)
1
bell pepper (cut into strips)
1
zucchini (cut into sticks)
4
scallions (sliced)
15 oz
can baby corn
8 oz
can water chestnuts
1/2 cup
peanuts
drizzle of sesame oil (for garnish)
salt and pepper
chicken stock (if needed)