Ginger Chicken with Pak Choi
This is a really quick dish that has just four main ingredients but is delicious and healthy! We can’t claim this to be authentic Chinese because it was our invention when we had a few bits to use up!
Ginger Chicken with Pak Choi
Servings: 2 people
Calories: 436kcal
Equipment
- Wok
Ingredients
- 2 Chicken Breasts
- 50 mm Root Ginger
- 1 Red Chilli
- 2 Pak Choi heads
- 1 tbsp Cornflour
- 3 tbsp Light Soy Sauce
- 1½ tbsp Hoisin Sauce
Instructions
- Cut the chicken into 2cm cubes. Place in a bowl with the cornflour and 2 tablespoons of the soy sauce and mix well. It will marinate whilst you prepare the other ingredients – 5 minutes is enough!
- Peel the ginger and cut into 25mm long juliennes. Slice the chilli and deseed it (a few seeds remaining won't matter). Slice the pak choi ready to cook a bit later
- Heat a wok to a high heat and add the oil. Do not use olive oil – it does not work well at high heat and can cause serious illness. Add the chicken and the ginger and stir fry until cooked. This will take no more than about 7 minutes
- Remove the chicken and put in a bowl or plate to serve. Keep the wok on the heat and add the pak choi and chilli. Stir fry for a minute or so until it starts to wilt and then add the remaining soy sauce and the hoisin sauce. Stir fry for a further minute and serve with the chicken. Delicious!
Nutrition
Calories: 436kcal | Carbohydrates: 31g | Protein: 64g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2513mg | Potassium: 3107mg | Fiber: 9g | Sugar: 15g | Vitamin A: 37814IU | Vitamin C: 413mg | Calcium: 906mg | Iron: 9mg
You don’t seem to have said when to cook the ginger or what to do with the hoisin sauce. Looks delicious though.
Thanks for pointing that out. The recipe has been updated now and does tell you when to cook the ginger and when to add the hoisin sauce.
Excellent, loved it, thank you!