Asian Ginger Caramel Double the Chicken

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs pak choy
• 1pcs carrot
• 1bunch coriander
• 1pcs ginger
• 2pcs chicken breast fillet
• 30ml sugar
• 30ml white vinegar
• 23ml soy sauce
• 23ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thickly slice the pak choy stems, leaving the leaves whole. Halve the carrot lengthwise and thinly slice on an angle. Pick the coriander leaves and finely chop the stems. Finely grate half the ginger*. Thinly slice the chicken.
3. Step 3 — Stir-fry veggies
   Combine the coriander stems, ginger, 2 tbs sugar, 2 tbs white vinegar and 1½ tbs soy sauce in a bowl. Heat 2 tsp vegetable oil in a medium deep frypan over high heat (see Kitchen 101). Stir-fry the pak choy and carrot for 2 mins or until tender but still with crunch. Season with salt and pepper. Remove from the pan.
4. Step 4 — Stir-fry chicken
   Heat 1 tbs vegetable oil in the same pan over high heat. Stir-fry the chicken for 2 mins or until browned. Remove from the pan. Return the pan to medium-high heat. Cook the ginger mixture, stirring, for 3-4 mins until slightly thickened. Add the chicken and cook, stirring, for 2 mins or until caramelised. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice, chicken and veggies among bowls and scatter over the coriander leaves. Enjoy!
6. Step 6 — Kitchen 101
   Want to know the secrets to stir-fry perfection? Have everything prepped and ready to go before you start cooking. And fast and hot is key: make sure you cook over high heat, stirring constantly so everything is cooked evenly. We've used a deep frypan, but you can use a wok if you have one.

Allergens

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