Angela is a freelance writer and radio producer living in the heart of Newcastle. She is endeavouring to find and share the best the city has to offer no matter how many delicious restaurants she has to endure.
1. Prepare the sauce first by combining all ingredients in a small jug or bowl and stirring well with a fork until there are no lumps. Set aside.
2. Heat oil in a large wok or flat pan on HIGH and add onion, chili and garlic. Stir with a wooden spoon until onion begins to soften.
3. Add chicken and stir intermittently until it begins to brown, then add all vegetables except bok choy.
4. Stir vegetables intermittently for around 5 minutes or until they begin to soften very slightly. Now, add the bok choy and mix until combined.
5. Pour in the sauce and bring to the boil. Once bubbling, reduce to a simmer and leave for 5 minutes. The sauce should be still a little bit runny, yet thick. If too runny, sprinkle a teaspoon of cornflour onto the top, stir in and leave to simmer for a few extra minutes.
Thank-you for your Recipe but you have not told us what you did with the rice,
Did you wash it fist and then leave it over night so it would separate I have been told by people over seas this is the best way to cook a good Stir Fry.