Ginger Chicken with Asian Greens
Fresh Asian flavours
Great with chicken or substitute for beef & add in additional seasonal vegetables.
Ingredients
- 500g skinned and boned chicken
- 3cm knob root ginger, peeled and grated
- 2 Tbsp soy sauce
- 1 tsp sugar
- 1 bag (approx 520g) Bok Choy or any Asian cabbage variety
- 1-2 Tbsp canola oil
- 1 medium onion, thinly sliced
- 1 large carrot, julienned
- parsley to garnish
Method
- Thinly slice the chicken into strips.
- Place in a bowl with the combined ginger, soy sauce and sugar.
- Toss to coat and marinate for at least 15 minutes.
- Wash the Asian cabbage and thickly slice.
- Heat the oil in a wok on medium-high. Stir-fry the onion and carrot for 1 minute.
- Add the chicken and ginger mixture and stir-fry for 2-3 minutes.
- Add the Asian cabbage and stir-fry, until just wilted.
- Garnish with parsley
