Ginger-Sesame Chicken with Pak Choi and Mushrooms

Ingredients

Serves 4 people

  1. 1/2 cup chicken stock
  2. 3 tablespoons low-sodium soy sauce
  3. 1 tablespoon sherry
  4. 1 tablespoon sugar
  5. 1 teaspoon cornstarch dissolved in 1 tablespoon water
  6. 1/2 teaspoon unseasoned rice vinegar
  7. 1/2 teaspoon Asian sesame oil
  8. 1/2 teaspoon crushed red pepper
  9. 3 tablespoons canola oil
  10. 300g exotic mushrooms, thickly sliced
  11. 3 skinless, boneless chicken breast halves, cut into 1-inch pieces
  12. Salt and freshly ground pepper
  13. 3 medium pak choi/bok choy bunches, thickly sliced crosswise
  14. 1 small red bell pepper, cut into 3/4-inch pieces
  15. 2 tablespoons finely chopped fresh ginger
  16. 1 garlic clove, minced
  17. Cashew nuts (roast in a pan)

Method

  1. In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.
  2. In a large nonstick wok, heat 2 teaspoons of the canola oil until shimmering. Add the mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
  3. Add another 2 teaspoons of canola oil to the wok. Season the chicken breast pieces generously with salt and pepper, add them to the pan and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.
  4. Add 1 tablespoon of canola oil to the wok along with the pak choi and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.
  5. Add the remaining 2 teaspoons of canola oil to the wok along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the wok. Shake the sauce and add it to the wok. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl and serve.

Serve with rice noodles or rice, sprinkle with roasted cashews and savour!

 

Love, Kerry Leigh x

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