Cuisine
Time
30 min mins
Servings
4 people people
1. Slice the asparagus and carrots into fine matchsticks, cut the baby corn and shiitake mushrooms into medium size chunks and slice the chicken into 3cm-wide strips. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.
2. Mix all the sauce ingredients and set them aside.
