Ingredients:
For the Hunan sauce:
· ½ cup chicken broth
· 1½ tsp cornstarch
· 2tbsp low sodium soy sauce
· 2tbsp oyster sauce
· 1tbsp rice vinegar
· 1tbsp honey or sugar
· 1tbsp Sambal Oelek, or to taste
· 1tbsp spicy chili bean sauce (optional)

For the stir fry:
· 500g chicken breasts cut into bite-sized pieces or thinly sliced
· 2tbsp cornstarch
· 3tbsp canola oil, divided
· 1tbsp garlic, minced
· 1tbsp ginger, minced
· 3 cups broccoli florets
· 1 red bell pepper cut into bite-sized pieces
· 1 can baby corn

Method:
To make the Hunan sauce, combine all of the sauce ingredients in a bowl and stir to combine. Heat two tablespoons of oil in a skillet or wok over high heat. Lightly dust the chicken with cornstarch then stir fry until the chicken is just done on the inside and starting to turn golden-brown on the outside.
Remove the chicken from the pan, add the remaining oil then add the garlic and ginger. Stir fry for a few seconds then add the veggies. When the veggies are half way to tender-crisp (about a minute for baby corn, red bell pepper and broccoli), add the Hunan sauce. It should bubble up and thicken pretty quickly. Turn off the heat, stir in the chicken, and serve.