Not one to always put up a complete recipe but had this out and about and thought i would try it at home, turned out to be rather tasty, the chillies were not as hot as I thought they would be but added some nice flavour to the dish.

The ingredient and method are below and as always if there is something you do not like in a these types of dishes just remove and replace with something you do like, i.e when i had this meal it had carrots in it, I am not a big fan of carrots so replaced it with corn.


2-3 skinless chicken breast, cut into pieces
2 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons low sodium soy sauce
2″ piece of fresh ginger (peeled, sliced and cut into strips) or 1teaspoon ground ginger
500ml chicken broth
3 tablespoons vegetable oil, divided
1 shallot, chopped
1 red sweet pepper, cut into strips
1/2 small shredded red cabbage
150g of each,black beans, red kidney beans, corn and peas
1 spring onion, sliced
sesame seeds, for sprinkling

In a bowl, combine cornstarch, lemon juice, soy sauce, ginger and chicken broth. Add chicken and let marinate for 15-20 minutes.
Heat 2 tablespoons of the vegetable oil in a large skillet or wok. Drain chicken, reserving marinade, and add to the skillet. Stir fry for about 5 minutes, then remove to a plate.
Heat the remaining tablespoon of oil in the same skillet and add the shallot. Stir fry for few minutes and add the sweet pepper, cabbage. Cook until cabbage wilts, for about 4 minutes more.
Add the marinade, together with chicken and black beans, red kidney beans, corn and peas. Stir fry until sauce thickens and chicken is cooked. Garnish with spring onions and sesame seeds. You can serve steamed rice or enjoy it with a green or mixed salad.

(I did forget to put the sesame seeds but it tasted great all the same) yum!