Healthier Chinese Chicken Stir-fry with low-carb Cauli Rice

Method

1. 1 Did you ever notice that the Chicken in Chinese restaurants is almost 'velvety'? That’s because they tenderise it with Baking Soda (Bi-carb) before cooking. It’s a little nod towards the real thing so, if you fancy, place Chicken in a bowl, sprinkle it with Baking Soda. Then set it aside for 20 minutes before rinsing and drying.
2. 2 In the meantime, prep the other Stirfry components...
3. 3 In a small bowl, add Soy Sauce and Cornflour, mix until lump-free. Then add Oyster Sauce, Water and Mirin.
4. 4 Now chop the Choy Sum and Mushrooms, and peel the Carrot into thin pieces.
5. 5 Heat a little Sesame Oil in a wok or large, non-stick skillet over a high heat.
6. 6 Add the Garlic and Onion, cooking for a minute, whilst moving constantly. Add the Chicken, cook for another minute - until the surface changes from pink to white - then add the Choy Sum, Carrot, Mushrooms, Bean Sprouts and Sauce.
7. 7 Stir-fry for 1 to 2 minutes until the sauce thickens into a syrupy consistency
8. 8 Serve immediately, with piping hot Fullgreen Cauliflower Rice.
9. 9 Enjoy!