Chinese Chicken and Pak Choy
Over a year ago
6,835 views
Ingredients
- 6 tbsp Filippo Berio Mild & Light Olive Oil
- 4 chicken breast fillets
- 2.5cm/1in piece root ginger. chopped
- 1 clove garlic. chopped
- 1 bunch spring onions. trimmed. halved and cut into lengths
- 225g/8oz pak choy. trimmed
- 1 tsp cornflour
- ½ tsp Chinese 5 spice
- 2 tbsp dark soy sauce
- 150ml/ ¼ pt chicken stock
Accompaniment
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Method
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1. Heat half the oil in a large frying pan or wok; season the chicken skin with salt. Add the chicken skin side down to the pan and cook for 5 minutes or until the skin is crisp and golden. Remove from the pan and thinly slice.
2. Wipe out the pan; heat the remaining oil until hot then stir fry the sliced chicken for 5 minutes until golden. Add the ginger, garlic, spring onions and pak choy; stir fry for 3 minutes.
3. Blend the cornflour to a smooth paste with the Chinese 5 spice and soy sauce. Add to the pan with the chicken stock and cook until the sauce boils and thickens. Serve with sesame noodles.
I have just had this for my tea and have got to say it was delicous! Simple to make and very filling. Love it