Chicken with ginger and pak choi

Serves: 4

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 4  chicken breasts, cut into slivers widthways
• 2 tablespoon(s) dark soy sauce
• 1 tablespoon(s) vegetable oil
• 8 bulb(s) pak choi, halved lengthways
• 200 gram(s) 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
• 220 gram(s) can water chestnuts, drained and halved horizontally
• 1 tablespoon(s) corn flour
• For the sauce
• 1½tsp sesame oil
• 1 tablespoon(s) rice vinegar
• 1 tablespoon(s) dark soy sauce

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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