Step 1

Cut chicken breast crosswise into thin slices (about 5mm/0.2inch). Put into a bowl.

Step 2

Add tapioca starch (or corn starch) and water. Stir well to evenly coat the chicken.

Step 3

Then add a drop of oil and mix well. Set aside.

Step 4

In a small bowl, mix all the ingredients for the sauce. Set aside.

Step 5

Heat up a wok over high heat until it smokes (see note 3). Pour in 1 tbsp of oil.

Step 6

Slide in the chicken. Transfer it out as soon as it loses the pinkness (Do not overcook). Set aside.

Step 7

Pour the remaining 1/2 tbsp of oil into the wok. Firstly fry onion and garlic over high heat until fragrant.

Step 8

Add carrot and fry for 15 seconds or so. Then snow pea and baby corn go in. Stir fry for another 20 seconds.

Step 9

Put the chicken back into the wok, along with mushroom and mung bean sprouts. Cook for 30 seconds.

Step 10

Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.

Step 11

As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.