Chicken Stir-Fried with Pak Choi

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30 min
10 min
Chicken Stir-Fried with Pak Choi

Quick-fire dinner for 2.

Original recipe here.


- 2 tbsp groundnut oil

- 2 skinless free-range chicken breasts, cut into strips

- 1 garlic clove, crushed

- 1 tsp grated fresh ginger

- 1 star anise

- ½ tsp finely chopped fresh red chilli

- handful mangetout

- 2 pak choi, stems separated

- 4 spring onions, sliced at an angle

- 100g mixed wild mushrooms, trimmed and cut into even-sized pieces

- 4 tbsp soy sauce

- 2 tbsp balsamic vinegar

- handful fresh flatleaf parsely

- 1 tbsp chopped fresh tarragon

- 1 tbsp chopped fresh chives


1. In a large frying pan or wok, heat the groundnut oil over a medium high heat.

2. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.

3. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.

4. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.

5. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.


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