Cuisine
Time
20 mins mins
Servings
4 people people
• Blanch your bamboo shoots in boiling water for 5 minutes to remove any ‘tinny’ flavour. Drain through a sieve and run under cold water to cool. Repeat this process with the water chestnuts and then slice them into thin slices or just in half for more of a crunch.
• Finely chop the garlic, slice the carrots and mushrooms, and water chestnuts. Mix all the sauce ingredients together in a small bowl or ramekin.
• Slice the chicken and put it into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.
BUILD YOUR WOK CLOCK:
• Place your garlic at 12 o’clock, then arrange the carrots and sugar snap peas, mushrooms, bamboo shoots, and water chestnuts and lastly your chicken and sauce bowls clockwise around your plate.
