This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
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Heat the oil in a wok or wide frying pan over a medium-high heat. Fry the onion for 4-5 minutes. Add the chicken and cook for 2-3 minutes.
Add the carrots, green beans/ sugar snap peas, cabbage and sweetcorn. Stir-fry for 4 - 5 minutes.
Pour the mixed egg over the vegetables and cook, without stirring for 1 minute.
Top with the cooked rice and bean sprouts and stir through.
Mix the remaining sauce ingredients together and add to the stir fry, cook for 1 -2 minutes, or until heated through.
Serve topped the herbs, if desired.
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