ChickenMeat

Chinese Chicken and Pak Choy

A healthier alternative to ordering a Chinese takeaway, that tastes just as good if not better! Get the recipe below!

Prep Time: 10 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

6 tbsp Filippo Berio Mild & Light Olive Oil
4 chicken breast fillets
2.5cm piece root ginger, chopped
1 clove garlic, chopped
1 bunch spring onions, trimmed, halved and cut into lengths
225g pak choy, trimmed
1 tsp cornflour
½ tsp Chinese 5 spice
2 tbsp dark soy sauce
150ml chicken stock

Method

Heat half the Filippo Berio Mild & Light Olive Oil in a large frying pan or wok; season the chicken skin with salt. Add the chicken skin side down to the pan and cook for 5 minutes or until the skin is crisp and golden. Remove from the pan and thinly slice.
Wipe out the pan; heat the remaining Filippo Berio Mild & Light Olive Oil until hot then stir fry the sliced chicken for 5 minutes until golden.
Add the ginger, garlic, spring onions and pak choy; stir fry for 3 minutes.
Blend the cornflour to a smooth paste with the Chinese 5 spice and soy sauce. Add to the pan with the chicken stock and cook until the sauce boils and thickens. Serve with sesame noodles.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.