Stir-Fried Chinese Chicken Breast

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1pcs ginger
• 1clove garlic
• 1bunch coriander
• 200g Chinese broccoli
• 1pcs pak choy
• 300g free-range chicken breast fillet
• 150g jasmine rice
• 2g chilli flakes
• 10ml sesame oil
• 5g Chinese barbecue seasoning
• 38ml neutral-flavoured oil
• 34ml soy sauce
• 10ml white vinegar
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   CHICKEN BREAST OPTION Thinly slice the spring onion on an angle. Peel and finely grate the ginger. Crush or finely chop the garlic. Pick the coriander leaves, then finely chop the stems. Coarsely chop the Chinese broccoli and pak choy, keeping the stems and leaves separate. Slice the chicken into strips.
2. Step 2 — 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.
3. Step 3 — Start dressing
   Meanwhile, put the spring onion, ginger, half the garlic and ¼ tsp chilli flakes* in a heatproof bowl (you can omit the chilli when cooking and serve it at the table). Heat 2 tbs oil in a medium deep frypan until just starting to smoke. Remove from the heat, carefully pour the oil over the spring onion mixture and stir to combine. Reserve the pan.
4. Step 4 — Finish dressing
   Add 1 tsp sesame oil*, 2 tbs soy sauce, 2 tsp white vinegar and 1 tsp sugar to the dressing, stirring to dissolve the sugar.
5. Step 5 — Prep and stir-fry chicken
   Combine the coriander stems, remaining garlic, 1 tsp Chinese barbecue seasoning* and 1 tsp soy sauce in a shallow dish. Add the chicken and toss to coat. Heat 1 tsp oil in the reserved pan over high heat. Stir-fry the chicken for 2-3 mins until browned and cooked through. Remove from the pan.
6. Step 6 — Stir-fry greens and serve
   Heat 1 tsp oil in the same pan over high heat. Stir-fry the Chinese broccoli stems for 1 min. Add the pak choy stems and Chinese broccoli leaves and stir-fry for 1 min. Add the pak choy leaves and stir-fry for 1 min or until wilted. Divide the rice, vegetables and chicken among bowls. Drizzle with the dressing and scatter with the coriander leaves to serve.

Allergens

Soy, Sesame, Gluten, Sulphites, Wheat