4 chicken thigh fillets cubed.
2 teaspoons crushed garlic.
2 tablespoons soy sauce.
2 teaspoons corn flour.
salt & pepper to taste.
250gm mushrooms sliced.
7 snow peas.
7 shallots sliced.
1 large carrot sliced thin.
2 celery sticks sliced.
2 chicken stock cubes.
3 extra tablespoons soy sauce.

Combine chicken, garlic, soy sauce and corn flour.
Heat wok to medium heat – add oil.
Add chicken---- stir fry until golden brown.
Add vegetables – salt – pepper—stock cubes and soy sauce.
Stir fry a further 3-4 minutes.
Serve immediately with steamed rice or cooked spiral pasta.

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