Chicken Cream Wok

Cut the chicken up into desired, bite size pieces.

In a wok, drizzle some rapeseed oil and fry the chicken over medium heat. Add salt and pepper and cook until the chicken pieces are browned.

While the chicken cooks chop up all your veggies into desired size. Grate the garlic.

When the chicken is ready, push it up along the sides of the wok. Add the onion and the garlic in the middle of the wok and cook them until they are soft. Then add the carrots and the bean sprouts. Cook until carrots are soft. Add the rest of the vegetables and cook until soft. Then blend in the chicken.

Pour the cream and the soy sauce into the wok. Taste until you’re happy with the amount of soy sauce. Let it cook until the sauce is thick. Serve with rice.