CHICKEN AND VEGETABLE STIR-FRY

CHICKEN FILLETS[BREAST] -350 GMS
CORNFLOUR           -2 TSP
CHICKEN STOCK [WATER]    -125 ML
SOY SAUCE               -1TBSP
GARLIC CLOVES CHOPPED -2
GINGER CHOPPED                 -1TBSP
RED ,GREEN,YELLOW  PEPPERS [CAPSICUM]THINLY SLICED
CARROT THINLY SLICED      -1 TO 2
CELERY STICKS THINLY SLICED -1
BUTTON MUSHROOMS                   -100 GMS
SALT &PEPPER
DRY THE CHICKEN BREAST WITH KITCHEN PAPERAND CUT INTO VERY THIN SLICE.
IN A SMALL BOWL MIX TOGETHER CORNFLOUR ,STOCK AND SOY SAUCE.SET ASIDE.HEAT THE OIL IN A WOK ADD OIL ,ADD GINGER &GARLIC STIR FOR 1-2 MINUTES.ADD THE CHICKEN SLICES TO THE WOK AND STIR FRY 3-4 MINUTES OR UNTIL COOKED THROUGH ,TRANSFER THE CHICKEN INTO BOWL.ALLOW THE OIL IN THE WOK TO REHEAT ,THEN ADD THE SLICED VEGETABLES ,STIR FRY FOR ABOUT 4 MINUTES OR UNTIL SOFTENED AND LIGHTLY BROWNED ,RETURN THE CHICKEN AND ITS JUICES TO THE WOK AND STIR IN THE CORNFLOUR MIXTURE ,COOK STIRRING UNTIL THE LIQUID COMES TO THE BOIL AND THICKENS SLIGHTLY ,SEASON WITH PEPPER ,GARNISH WITH SPRING ONION AND SERVE WITH PLAIN RICE OR PASTA