Ingredients

• 1 Echalion (banana) shallot, peeled and thinly sliced lengthways
• 3 cloves of garlic, finely sliced
• 1tsp root ginger, peeled and finely sliced into little matchsticks
• 1 medium carrot, peeled, cut into matchsticks
• 1 courgette, sliced in half lengthways and then cut into thin half-moon slices ( I first of all  like to scoop out the watery centre with a teaspoon)
• 1 medium red pepper,  sliced lengthways and then cut across into slices
• 100g chestnut mushrooms, cleaned and quartered
• 4 spring onions, cut into 2cm lengths
• 1 stick of celery, thinly sliced cross-wise
• 50g fine green beans cut into 2cm lengths
•  100g broccoli florets
• 250ml chicken stock made with a good quality stock cube such as Kallo
• 100ml of oyster sauce
• 1 large pinch of 5 spice powder
• low calorie oil spray ( usually about 1 calorie a spray)
• 200g skinless chicken breast, cut in 2cm cubes

Method

1. In a large non-stick saute pan or wok, lightly brown the chicken cubes in a couple of sprays of oil. Set the chicken aside.
2. With a couple more sprays of oil, cook the shallot, garlic and ginger for 1 minute stirring all the time to avoid burning.
3. Add all the vegetables apart from the spring onion and stir fry for another minute.
4. Add the stock, 5 spice powder, oyster sauce, and the browned chicken and stir together well.
5. Cover and cook on a medium heat for 4-5 minutes. Just before you serve mix in the spring onion.
6. Serve by itself  at 225 calories a portion or  with a 60g serving of brown basmati rice - the rice will add another 70 calories.
7. Tip: For a bit of added flavour I like to serve some sushi ginger as a side garnish - a whole small 100g jar is only about 20 calories, so  few slices barely count!