A simple family favourite.
Ingredients
- 650 g (fillets) chicken thighs thinly sliced
- 3 bunches bok choy
- 200 g sugar snap peas
- 150 g unsalted roasted cashews
- 1 red onion thinly sliced
- 1 ginger cut into matchsticks
- 1 tbs crushed garlic
- 2 tbs light soy sauce
- 2 tbs shaoxing wine
- 2 tbs caster sugar
- 2 tbs light extra virgin olive oil
- 2 tbs cornflour
- 1/4 cup chicken stock (liquid)
- 1 cup long grain rice white steamed
Method
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Step 1Combine sugar, soy sauce, shaoxing Chinese cooking wine and oil. Whisk until sugar is dissolved completely. Pour over chicken pieces in a bowl and stir to coat all chicken. Cover in cling wrap and refrigerate for a minimum 1 hour. Several hours is best, stirring occasionally.
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Step 2Top and tail sugar snap peas and slice in half at an angle. Cut stems from Bok Choy leaves and cut into pieces. Cut Bok Choy leaves into 5cm pieces.
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Step 3Heat some oil in a wok and add marinated chicken. Stir fry for 2-3 minutes. Remove chicken from wok and set aside.
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Step 4Wipe wok and put back on heat. Add some oil, then ginger and garlic. Cook for 1 minute.
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Step 5Add onion and cook for 2-3 minutes. Stirring constantly.
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Step 6Add Bok Choy stems, sugar snap peas and cashews and cook 2-3 minutes stirring constantly
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Step 7Add chicken back in and stir through. Add cornflour and chicken stock.
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Step 8Add Bok Choi leaves and stir through until wilted and sauce thickened
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Step 9Serve with boiled or steamed rice.
Equipment
- wok
Recipe Notes
You need a piece of ginger about 4cm in length.
You can swap the chicken thigh fillets for chicken breast, if you prefer.
You can add a small amount of ginger to the marinade as well to enhance flavour of chicken more. You can also add ½ teaspoon of sesame oil as well.
Recipe Reviews (2)
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