350g Riviana Baby Corn Spears, cut in half lengthways
700g Riviana Aromatic Jasmine Rice, steamed
Spring onion, sliced, to garnish
Roasted cashews, to garnish
25g Riviana Minced Garlic
25g Riviana Crushed Ginger
50g Riviana Blended Soy & Sesame Oil
150g Riviana Oyster Sauce
150g Riviana Thai Sweet Chilli Sauce, plus extra to serve
To make the sauce, whisk all the ingredients together until combined. Set aside.
Working in batches of two serves each, heat a little oil in a very hot wok or frying pan. Add one-fifth (250g) chicken and stir-fry for 2-3 minutes until almost cooked through. A 20ml sauce and toss until chicken is sticky, caramelised, and just cooked. Transfer to a tray.
Quickly clean wok or pan if necessary and reheat so the pan is very hot. Add a little more oil. Add one-fifth (300g) Garden Supreme IQF Carrot, Cauliflower & Broccoli, and one-fifth (70g) Riviana Baby Corn Spears. Stir-fry for 2-3 minutes until lightly charred and heated through. Add 40mL sauce and stir-fry until vegetables are coated. Return the chicken to the wok or pan and stir-fry until combined and heated through.
Serve stir fry with steamed Riviana Aromatic Jasmine Rice. Garnish with spring onion and cashews. Repeat, in batches, with remaining ingredients.
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