Chinese Chicken and Pak Choy

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

Ingredients

6 tbsp Filippo Berio Mild & Light Olive Oil
4 chicken breast fillets
2.5cm/1in piece root ginger, chopped
1 clove garlic, chopped
1 bunch spring onions, trimmed, halved and cut into lengths
225g/8oz pak choy, trimmed
1 tsp cornflour
½ tsp Chinese 5 spice
2 tbsp dark soy sauce
150ml/ ¼ pt chicken stock

Method

Heat half the 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 t
garlic Wipe out the pan; heat the remaining oil until hot then stir fry the sliced chicken for 5 minutes until golden. Add the ginger 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.

COOK WITH:
Mild & Light in colour

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Mild&Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.