Fiery Chicken Stir-fry

Place the meat in a marinade of soy sauce, soft brown sugar, sesame oil and ‘sambal oelek’ for at least 30 minutes. Cut carrots and squash into thin strips. Chop the spring onions at a sharp angle and the cabbage roughly. Drain the meat well and reserve the marinade until later. Heat the oil in a wok and stir-fry the meat on both sides for 1-2 minutes and put to one side. Stir-fry the carrots and peanuts for 2 minutes. Add squash, spring onions and spring cabbage and stir-fry for a further 2 minutes. Add meat and marinade and fry for 2 minutes. Season to taste with extra soy sauce and serve with rice or noodles.