Chicken Stir-fried With Pak Choi
This recipe brings together tender slices of chicken with a medley of vibrant vegetables and aromatic flavors. Stir-fried to perfection, this dish is a delightful blend of textures and tastes, all finished off with a savory soy sauce and balsamic vinegar glaze. Unequivocally delicious, this chicken stir-fry is a feast for the senses that will leave you craving for more.
— Constant Cookbook
Ingredients
- 2 tbsp groundnut oil
- 2 skinless free-range chicken breasts
- 1 garlic
- 1 tsp grated fresh ginger
- 1 star anise
- ½ tsp finely chopped fresh red chilli
- handful mangetout
- 2 pak choi
- 4 spring onions
- 100g/3½oz mixed wild mushrooms
- 4 tbsp soy sauce
- 2 tbsp balsamic vinegar
- handful fresh flatleaf parsley
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh chives
Instructions
- In a large frying pan or wok, heat the groundnut oil over a medium high heat.
- Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.
- Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.
- Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.
- Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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