Ingredients

• 1 tablespoon cornflour (cornstarch)
• 2 tablespoons finely chopped ginger
• 2 crushed garlic cloves
• 1 small red chilli, finely chopped
• 1 teaspoon sesame oil
• 3 tablespoons light soy sauce
• 500 g boneless, skinless chicken breast fillet, thinly sliced.
• 1 tablespoon peanut oil
• 1 onion, halved and thinly sliced
• 115 g baby corn, halved on the diagonal
• 425 g baby bok choy (pak choy), trimmed and quartered lengthwise
• 2 tablespoons oyster sauce
• 3 tablespoons chicken stock

Directions

1. Combine half the cornflour with the ginger, crushed garlic, chilli, sesame oil, and 2 tablespoons soy sauce in a large bowl.  Add the chicken, toss until well coated and marinate for 10 minutes.
2. Heat a wok over high heat, add the peanut oil and swirl to coat.  Stir-fry the onion for 2 minutes, or until soft and golden.  Add the chicken in two batches and stir-fry for 5 minutes until almost cooked through.  Add  the baby corn and stir-fry for a further 2 minutes, then add the bok choy and cook for 2 minutes, or until wilted,
3. Mix the remaining soy sauce and cornflour with the oyster sauce and chicken sauce in a small bowl, add to the wok and stir-fry 1-2 minutes, or until the sauce has thickened to coating consistency and the chicken in cooked.  Serve immediately with steamed rice or noodles.

Source: 30 Minute Meals: A Commonsense Guide