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250g chicken breast, diced
20g sugar snap
5g ginger, chopped
5g spring onion, chopped
5g garlic, chopped    

2 tbsp Yeo’s Hot Bean Sauce
1 tsp Yeo’s Pure Sesame Oil
2 tsp Yeo’s Light Soy Sauce
10g cornflour
5g salt
5g sugar

- Marinate the chicken breast: In a small bowl, stir together the corn flour and soy sauce. Add the chicken and gently stir to coat. Let stand at room temperature for ½ hour.

- Boil the sugar snap in the hot water for 2 minutes.

- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the chicken and stir-fry until it is no longer pink on the outside but not yet cooked through, 2 to 3 minutes.

- Add the chopped ginger, spring onions and garlic and stir-fry for another minute. Add the sugar snap and the rest of the seasonings. Keep stirring to coat the chicken. Simmer until the sauce is slightly thickened, about 1 minute. Transfer to a plate and serve.


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