Recipe:

Ingredients
8-10 garlic cloves
1/2 tsp crushed black peppercorns
400 grams boneless chicken breasts
2 spring onions
Salt to taste
1 tablespoon cornflour
2 tbsps oil
1 inch ginger, chopped
1 tbsp oyster sauce
2 tsps green chilli sauce
1 tsp stock cube powder
2 tsps cornflour slurry

Method
1. Slice 2-3 garlic cloves and chop remaining garlic carefully. Quarter spring onion bulbs and slice spring onion greens into 1/2 inch pieces.
2. Cut chicken into 1/2 inch pieces. Include salt, crushed black peppercorns and cornflour and blend well.
3. Heat oil in a nonstick wok. Add garlic, ginger and chicken and sauté on high heat for 2-3 minutes.
4. Add oyster sauce, green chilli sauce, stock cube powder and spring onion bulbs and mix well. Sauté for 2-3 minutes.
5. Reserve some spring onion greens for garnish and include staying spring onion greens, cornflour slurry and cook for 2-3 minutes.
6. Transfer in a serving bowl, garnish with spring onion greens and serve hot.

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