1 clove of garlic
3-4 sun-dried tomato
150 ml orange
1 level dessertspoon cornflour
, to serve
Preparation and cooking time: 25 min
Heat the oil over a medium high heat in a wok or large pan. Discard the chicken skin, cut the chicken into strips and fry in the oil for 3-4 minutes, until cooked through. Chop the garlic and sun-dried tomatoes and add to the pan.
Meanwhile, prepare the sauce. Mix soya sauce and tomato puree to taste with the orange juice, then stir in the cornflour.
Add the beansprouts to the pan and fry for 1 minute, stirring continuously. Add the sauce, stir in and cook for 1-2 minutes, until the sauce has thickened. Serve with rice.