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–+ servings
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5 from 2 votes

Ginger Chicken with Pak Choi

Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Chinese, English
Keyword: chicken breast, ginger, pak choi, red chilli
Servings: 2 people
Calories: 436kcal
Author: Chief Cook and Bottle Washer

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