You don’t need to spend time chopping vegetables for this recipe, so it’s great when you need a quick meal. This recipe serves 4.
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1 Tbsp. olive or canola oil
500g chicken or beef, cut into thin strips
500g McCain’s frozen stir fry packs (Asian, French, Mexican)
2 Tbsp. water
1 can baby corn, drained and rinsed (optional)
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½ cup water
2 Tbsp. low sodium soy sauce
1 Tbsp. honey
1 tsp corn starch
½ tsp ground ginger
½ tsp garlic powder
¼ tsp freshly ground black pepper
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Prepare the sauce: In a small bowl, combine water, soy sauce, honey, cornstarch, ginger, garlic powder and pepper.
Heat a wok or non-stick frying pan over medium-high heat. Add oil and swirl to coat wok. Stir-fry chicken/beef for 3 to 4 minutes or until browned on all sides. Remove to a plate.
Add frozen vegetables and water to wok. Cover and cook, stirring frequently, for about 8 minutes or until hot and tender-crisp. Add chicken/beef, sauce and baby corn (if using). Cook, stirring constantly, until sauce is thickened and bubbling and chicken/beef is fork-tender. This should take about 3 minutes.
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