Chicken and Asian greens stir-fry
4 serves
15 m
30 m
Ingredients
- 1 cup (200g) brown rice
- 2 (about 450g) chicken breast fillets, thinly sliced
- 1 tablespoon peanut oil
- 1 tablespoon brown sugar
- 3 teaspoons salt-reduced soy sauce
- 4 spring onions, cut into 4cm lengths
- 200g green beans, trimmed, halved
- 1 bunch bok choy, coarsely chopped, stems and leaves separated
- 1 bunch baby pak choy, coarsely chopped, stems and leaves separated
- 1 bunch choy sum, coarsely chopped, stems and leaves separated
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 1 long red chilli, thinly sliced (optional)
Method
Step 1
Cook rice in a large saucepan of boiling water for 25-30 minutes or until tender. Drain well.
Step 2
Meanwhile, place the chicken in a medium bowl. Add half the oil, half the brown sugar and half the soy sauce and toss to combine.
Step 3
Heat a wok or large frying pan over high heat. Stir-fry half the chicken for 3-4 minutes or until browned and cooked through. Transfer to a bowl. Cover with foil to keep warm. Repeat with the remaining chicken.
Step 4
Heat the remaining oil in the wok or pan. Add the spring onion, green beans and stems of bok choy, pak choy and choy sum. Stir-fry for 3 mins or until the stems soften.
Step 5
Return the chicken to the wok with the leaves of the boy choy, pak choy and choy sum, garlic, ginger, 1 tablespoon water, remaining brown sugar and remaining soy sauce. Stir-fry for 2 minutes or until the leaves just wilt.
Step 6
Divide the rice and stir-fry among serving bowls. Sprinkle with chilli, if using. Season with pepper to serve.
