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Heat a wok over a high heat and, once hot, pour in the oil. Add the chicken and fan out in a single layer so that it’s in direct contact with the hot wok. Once it has started to brown on one side, give it a good stir, then toss in the onion and garlic. Stir, then add the carrots, dark soy, chicken powder or salt, sugar, white pepper and spring onions. Stir, then add the beansprouts and fry, stirring, for 1 min before pouring in 50ml just-boiled water.
Bring to the boil, then slowly pour in the cornflour paste to loosen it, mixing at the same time to prevent any lumps. Once the sauce has thickened, switch off the heat and add the sesame oil. Serve on a bed of steamed white rice or freshly fried noodles.