Broccoli and Red Cabbage Stir-Fry with Chicken Breast

Rinse the chicken breasts, pat dry and cut crosswise into 2 cm (approximately 3/4 inch) thick slices. Flatten slightly, season with salt and pepper and sprinkle with cornstarch. Gently press the cornstarch onto the chickens so it sticks. Heat 1 tablespoon ghee and cook the chicken slices until golden brown on both sides, then keep warm.

Rinse the cabbage and cut into thin strips. Rinse, trim and cut the broccoli and into florets. Cut the broccoli stalk into small pieces. Rinse, trim and cut the scallions into rings. Drain the baby corn. Peel the garlic and ginger. Blanch the broccoli florets and stalk pieces in plenty of boiling salted water for 2 minutes then drain. Blanch the cabbage strips for 3 minutes then drain. Grate the ginger and garlic finely, reserving any escaping juices. Heat 2 tablespoons of ghee and cook the scallions briefly. Add the broccoli, cabbage and baby corn and cook over medium heat for 3-4 minutes. Add the grated ginger and garlic (and their juices), season with salt and pepper and cook briefly.