Heat the Flora in a saucepan and cook the onion until soft.
Mix together chicken pieces and corn starch and add to the pan with the garlic, cook until golden brown.
Add in the stock, chilli, ground coriander, mustard and seasoning. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Cut the carrots and zucchini into ribbons for serving.
Stir in the sesame seeds and basil leaves and serve with ribbons of carrot and courgette.
Preparation Time 15 minutes
Cooking Time 25 minutes
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