3 Cup Chicken

3 Cup Chicken

Ingredients and Method

            You will need :

1. 500g skinless chicken thigh fillets, cut into bite-sized pieces
2. 3cm piece of fresh ginger, peeled and grated
3. 1 red chilli, thinly sliced
4. 1 green pepper, cut into bite-sized pieces
5. 250g bok choy, halved or quartered
6. 2 x 250g packets of ready- cooked rice
7. 1 tbsp cornflour
8. Salt, to taste
9. 1 tsp white pepper
10. 1 tbsp sunflower oil
11. 2 garlic cloves, thinly sliced
12. 75ml Chinese rice wine
13. 75ml reduced salt soy sauce
14. 3 tbsp sesame oil
15. 2 tbsp brown sugar

METHOD

1. Put the cornflour and pepper into a bowl and season with a pinch of salt. Add the chicken pieces and toss to coat them and then set aside.
2. Place the wok over a medium–high heat and add the oil. Once the pan is smoking, fry the garlic, ginger and chilli for a minute or 2 before adding the chicken and green pepper. Leave for 30 seconds to seal the meat then quickly move around the pan.
3. Add the rice wine and cook for a couple of minutes before adding the soy sauce, sesame oil and sugar. Cook for a further 5 minutes until the sauce starts to thicken.
4. Add the bok choy and cook until it is just tender, about 1–2 minutes. Once the chicken is cooked through, serve with warmed rice.