GINGER CHICKEN STIR FRY

In a large frypan or wok , heat 2 tbs of rice bran oil and stir fry 500gm of skinless, boneless chicken breasts or thighs cut into strips and stir fry until no longer pink . Remove the chicken strips and set aside . Add an extra tbs of oil to the frypan or wok and add 5 cups of frozen vegies , a mix of carrots, cauliflower, brocoli and beans ,( sold as Australian winter veg mix ). Add 1 tbs of minced garlic . Stir fry vegetables until tender . In a separate bowl mix together 750 ml of chicken stock , 2 tbs of cornflour/ arrowroot,1 tbs of soy sauce / tamari ,and 1 dsp of minced ginger until smooth . Add the liquid mix to the pan /wok with vegetables and chicken pieces. Cook until the mixture boils and thickens , stirring all the while . Serve over noodles and dress with almond flakes .