Photo credit: tofu666
1 chicken breast (no skin) (trimmed of fat)
1 sprig of parsley
1 Bok choy
1 Juliane Carrot
baby corn (canned)
1 large onion
1 tsp corn flour
Soy sauce (use your judgment)
2 chicken stock cubes
Pepper to taste
Pinch of Salt
(use any herbs or spices that you like)
2 cups rice
Start to cook your rice as you normally would before you start the stir fry. Whilst this is cooking you can make the stir fry.
Cut chicken into small cubes. Use wok or large fry pan. Use canola spray to spray your wok or fry pan. Heat wok/fry pan and put chicken, stock cubes, salt pepper (herbs & spices) and fry up till golden and or semi cooked.
Take chicken out and put aside in another dish.
Put carrot, onion, corn and watercress and fry up till carrots start to soften but not too soft. (Onions can be either softer or you can add at the end if you like them crunchy). Add chicken back into fry pan and cook for another 15 minutes constantly stirring.
Add bok choy and you can add a little water and cover for 2 minutes so steam cooks and makes the bok choy all nice and green. Take the lid off add a little more water and put some soy sauce to taste and stir through. At the very end add some cornflour in a little water and add to the mixture and stir constantly till it thickens.
Serve on the rice you cooked.