| Servings | serves |
Ingredients
- 4 Chicken Breast Fillet
- 1 cup Cornflour
- 2 teaspoons Salt
- 1 teaspoon White Pepper freshly ground
- 2/3 cup Water
- 1 tray Green Beans trimmed
- Olive Oil
- 2 tablespoons Rice Wine Vinegar
- 8 cm Ginger finely shredded
Ingredients
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Instructions
- Cut each chicken breast into paper-thin slices across the grain. Put corn flour in a medium mixing bowl, add salt and pepper, pour in water and stir until smooth. Add baby beans and toss until they are coated in cornflour mixture.
- Pour enough oil in a medium heavy-based pan to come half way up sides. Heat oil over a medium heat. When oil is hot, remove beans, 1 at a time, from cornflour mixture, draining excess mixture from each bean. Cook beans, in batches, for 1-2 minutes until just golden. Drain beans on crumpled paper towel.
- Add chicken to cornflour mixture and toss until coated. Cook chicken, in batches, for 2-3 minutes or until golden and crisp. Drain.
- Put vinegar and ginger in a small bowl and stir to combine. Serve beans and chicken stacked, drizzled with vinegar and ginger mixture.
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