600 g skinless chicken breasts
2 cups sliced zucchini
1 1/2 cups sliced carrots
1 1/2 cups fresh beans
1 cup shallot, sliced
1 teaspoon crushed garlic (in jar)
1 teaspoon crushed ginger (in jar)
1 tablespoon honey
3 tablespoons sweet soy sauce (Kecap)
1 tablespoon soy sauce
2 teaspoons chicken stock powder
1 tablespoon cornflour
1 cup water
cooking spray

Cut chicken into strips.
Prepare vegetables as described above.
In a large frying pan or wok (which has a lid) coated with cooking spray.
Saute chicken, garlic, ginger together for 4 minutes.
Toss in beans, zucchini and carrots and cook with lid on for a further 4 minutes or until vegetables are cooking to your liking.
Add shallots, soy sauces, honey and chicken stock.
Mix cornflour with water and add to pot, bring to boil.
Serve immediately with cooked rice or noodles.