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Between 2 sheets of plastic film, pound chicken until thin. Slice chicken into thin strips to make almost 2 cups. Season with garlic, salt and plenty of pepper. Stir and set aside for 10 minutes.
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Heat pan, add 2 tablespoons oil and sauté chicken quickly. Remove from pan. Reheat pan, add remaining oil and sauté onion until brown but not cooked. Add cauliflower florets and chili and sauté for a further 10-15 minutes.
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Mix cornflour with vinegar and sauces until smooth. Add to cup of stock.
- Combine chicken with vegetables, add sauce and stir as the mixture thickens. Serve with steamed rice or noodles.
