Combine Roasted Garlic & Soy Marinade, rice vinegar, ginger and Chinese five spice in a large bowl and stir until mixed well. Add the chicken and stir until fully coated. Cover and refrigerate for 20 minutes. (For a deeper flavour marinate for approx. 2 hrs.)
Meanwhile, prepare the sweet corn, spring onions, French beans and onion
Heat the oil in a wok over high heat. Add chicken mixture and stir fry in batches for about 3 minutes or until brown, taking care not to burn. Transfer each batch to a plate and cover with foil to keep warm
Add spring onion, beans, red onion and corn to wok and stir fry for about 2 minutes or until onion is soft, but still tender. Add chicken, stock, extra Roasted Garlic & Soy Marinade and sesame oil. Bring to the boil
Combine corn flour and a little cold water in a small bowl. Mix well. Add to the stirfry mixture and cook, uncovered, stirring occasionally for 3 minutes or until sauce thickens slightly
Place in individual serving bowls and sprinkle with chilli and sesame seeds. Serve with steamed jasmine rice
Tips & Hints
It is important to stir fry the chicken in batches so it can brown quickly and not be overcooked. If not cooked in batches, the wok will lose heat and the meat will stew. You can also use beef instead of chicken if desired
