Quick Mid-Week Chicken and Bok Choy Stir-Fry

Oct 10, 2018

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Thanks to Ali Reynolds food historian

With a stir-fry it is important to have all your ingredients ready before you start the cooking process. Make sure you put some jasmine rice on to cook first. This amount will easily serve two adults.

1 large chicken Breast sliced into thin strips.

Mix together 2 teaspoons of cornflour, ½ teaspoon of five spice (optional) and a good pinch of salt. Sprinkle over chicken slices and mix well, lay out chicken pieces singularly on a platter (do not pile up).

1 bunch of Bok Choy (or broccoli florets / baby spinach) wash in cold water and drain.

Slice Bok Choy lengthways then in halves or quarters depending on size. (you can also separate and slice up the white stem and the green leaf) Dry the green veg on a tea-towel.

1 teaspoon finely grated fresh ginger and 1 crushed garlic

Using a hot wok or frying pan dry roast (stir constantly) a handful of raw nuts, (blanched almonds, cashews or peanuts) until golden and put aside. Nuts are optional, but they do add texture, colour, flavour and extra nutrition.

Mix together 1 tablespoon of Tsao Tsing wine or dry sherry with 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 2 teaspoons cornflour, and 3 tablespoons cold water and stir until sugar dissolves.

We are now ready to cook. Make sure you have everything you need, and check the rice is cooked (keep warm).

Heat wok and add two tablespoons of Peanut or Vegetable oil, stir-fry the green veg (careful it may splutter) over high heat for 1-2 minutes and put aside.

Add another two tablespoons oil and quickly fry the ginger and garlic for only a few seconds (watch the temperature as this can burn easily).

Toss in the chicken and stir-fry, stirring around until the chicken changes colour - about two minutes.

Stir the reserved sauce into the chicken in the wok and keep stirring until the liquid boils and thickens (it may need a little more water).

Add the green vegetable and the nuts and stir with just enough time to heat through.

Serve immediately in hot bowls with cooked rice.

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