Instructions

1. Chop the onion, one peeled carrot, button mushrooms and string beans into the same sized pieces. Slice the chicken breast on the diagonal and into sections twice as large as the vegetables.

2. Peel a knuckle of ginger. Grate the ginger. De-seed the chili pepper and chop it. Chop the scallions as well.

3. Heat the wok and add two to three tablespoons of vegetable oil. Add the ginger and chili pepper to the oil.

4. Add the chicken to the oil and cook it for three to five minutes, or until the chicken is halfway cooked through. Add the vegetables to the stir fry and season with salt and pepper.

5. Make a small well in the middle of the wok. Mix one teaspoon of cornstarch with half a cup of water. Pour the water mixture into the center of the wok and add some soy sauce, as needed, to the water.

6. Cover the stir fry and let the chicken stir fry simmer for 5 to 10 minutes, until the vegetables and chicken are cooked thoroughly. Transfer to a serving dish and scatter with chopped scallions.