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Combine chicken, vinegar, ginger and chopped coriander in a bowl. Cover and marinate in fridge for 1 hour.
Heat oil in a large nonstick pan or wok, add and cook chicken stirring over high heat for 3-4 minutes or until chicken is cooked.
Add baby corn, bell pepper and green peas and stir for 2 minutes.
Combine the sauce ingredients in a small bowl then add to the pan, bring to boil and stir then simmer for 2 minutes.
Stir in the spring onions and serve with cooked noodle or white rice.
Per Portion of 300g
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