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Chicken with ginger and pak choi


Chicken with ginger and pak choi

Ingredients

4 chicken breasts, cut into slivers widthways  
2tbsp dark soy sauce
1tbsp vegetable oil
8 bulbs pak choi, halved lengthways
200g pack button chestnut mushrooms, halved
1 red chilli, deseeded and finely chopped
2.5cm/1in piece of fresh ginger, finely chopped 2 cloves garlic, finely chopped
220g can water chestnuts, drained and halved horizontally
1tbsp corn flour

For the sauce
1½tsp sesame oil
1tbsp rice vinegar
1tbsp dark soy sauce


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The flavour of soy and ginger tastes so good with chicken


In short
Preparation time:
15 mins
Cooking time:
15 mins
Total time:
30 mins
Serves:
4 people
Cuisine:
Chinese
Course:
Main
Nutrition (per portion)
  • 251 calories
  • 9g fat
  • 6g carbs

Method

1. In a bowl, add chicken and soy sauce, and mix till combined. Put to one side. In a wok, heat oil and add pak choi, mushrooms, chilli, ginger and garlic. Cook on a medium heat for a few minutes, till vegetables begin to cook. Make sure you keep veg moving all the time. Add water chestnuts and stir. 

2. Dip chicken pieces in corn flour to coat, then add to wok. Toss well for about 1 min, till chicken begins to cook, then add sesame oil, rice vinegar and soy sauce. Cook for about further 2 mins, stirring. Transfer to a bowl and serve with rice. 

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