Gordon says: "You'll find versions of this recipe all across Asia, and it shows how good fast food can be. Because you are cooking over a high heat, it's important to work quickly and keep everything moving around the wok, especially once the garlic has been added, as it will burn easily and taste bitter. Flattening the chicken not only means it will cook more quickly, but helps to tenderise it too."
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The pic says it all - reason enough to make this straight-forward Asian lamb stir-fry.
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