Chicken and prawn stir-fry recipe

Ingredients

• 1 x 1.3kg/2.8lbs free-range chicken, boned and skinned, or 2 chicken breasts, 2 thighs and 2 drumsticks, boned and skinned
• 45 ml sunflower oil
• 4 garlic cloves, chopped
• 1 x 10cm/4inch root ginger, peeled and sliced or grated
• 2 tbsp black bean sauce
• 1/2 tsp Chinese 5-spice
• 60 ml Shaoxing wine or dry sherry
• 30 ml soy sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1 red (bell) pepper, sliced
• 2 red chillies, sliced
• 100 g green beans, topped and tailed and cut in half
• 100 g mangetout
• 100 g button mushrooms, sliced
• 100 g raw peeled prawns
• 100 g bean sprouts
• 1 tbsp cornflour, mixed with a little water
• 30 g coriander (cilantro), roughly chopped
• 1 bunch spring onions, trimmed and sliced diagonally
• 6 portions steamed jasmine rice
• 6 dashes of chilli oil or soy sauce