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1 Blend the corn flour with the sherry
2 Heat the oil in a wok or large frying pan until very hot. Season the chicken and cook for 2 minutes, stirring all the time
3 Lift out with a slotted spoon and set aside
4 Reheat the pan and add the cabbage, red pepper, bean sprouts, peas, spring onions and garlic. Cook for 3–4 minutes, stirring all the time
5 Return the chicken to the pan and stir in the stock, soy sauce and sherry mixture
6 Cook for another minute until the liquid has thickened slightly and the vegetables are still crisp
7 Taste and check the seasoning, then serve at once with plain white rice
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Fun stuff to occupy the little ones before teatime…