Orange Sesame Chicken and Bok Choy

Recipe - Serves 2
450g chicken breast, cut into small (3cm) chunks 
·      2 tablespoons soy sauce
·      1 heaped tablespoon cornflour (blended in a little water to form a paste) 
·      1 egg, whisked
·      1 tablespoon rice wine vinegar 
·      1 red chilli, finely chopped
·      2 garlic cloves, finely chopped 
·      2 spring onions, finely chopped
·      3cm chunk of ginger, finely copped 
·      1 tablespoon sesame oil
·      1 teaspoon sesame seeds 
·      1 tablespoon finely sliced orange rind 
·      250g Bok Choy 
·      1 tablespoon honey 
·      1 tablespoon soy
·      1 garlic clove, finely chopped 
·      Drizzle sesame oil 
·      1 tablespoon chopped coriander
·      Orange Sesame Chicken and Bok Choy

In a bowl, mix together the chicken, cornflour paste, egg, soy sauce, rice wine vinegar and sesame seeds. Set to one side while you prepare the rest of the ingredients.
In a wok, heat 1 tablespoon of groundnut or sunflower oil. When hot, add the garlic, chilli and ginger and fry for 1 minute. Add the chicken (with tongs so that all the juices don't pour into the pan and prevent the chicken from crisping up), spring onions and the orange rind. Cook for a minute or so, then start stirfrying the chicken by quickly tossing it in the pan. Keep doing this for 10 mins or so until the chicken is cooked through. 
When the chicken has five minutes or so left of cooking time, heat up a little oil in another pan and add the bok choy. Cook for 2-3 minutes until the leaves start to wilt and the stalks start to go transparent. Add the garlic and honey and cook for another minute before adding the soy sauce and stirfrying for another minute or two. Take off the heat and drizzle with a little sesame oil before transferring to 2 plates. 
Once the chicken is cooked, take off the heat, add a little soy sauce and sesame oil before plating on top of the bok choy. Finish off with a sprinkling of the coriander.

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