50 - 55 minutes
Cook Within:24 hours
A saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in chinese brown sauce just like you get at the best Chinese restaurants!
Per serving (incl. Tax)
Total Fat 3.85g
Saturated Fat 0.65g
Total Carbohydrates 31.07g
Dietary Fiber 3.96g
In Your Bag
- Chicken Breast
- Bok Choy
- shiitake Mushroom
- Baking Soda
- Light Soy Sauce
- Oyster Sauce
- Chinese Cooking Wine
- Sesame Oil
- Bean Sprouts
- Sesame Seeds
- Jasmine Rice
You Will Need
Not Included in Bag
- Vegetable OIl / Olive Oil(1 tbsp)
- Pepper (to taste)
- Mixing Bowls
Prepare Your Ingredients
- Chop garlic and onion.
- Cut chicken into thin slices place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes. Rinse well, pat excess water with paper towels, set aside.
- Trim end off bok choy. Then cut into 7cm (3″) pieces. Separate stems from leaves.
- Peel and chop carrot, cut into 1.5 inch pieces and thinly slice.
- Slice Shiitake Mushrooms into slices.
Prepare Sauce Mix
- Put cornstarch and soy sauce in a bowl. Mix until lump free.
- Add oyster sauce and stir, sprinkle some white pepper.
- Add some water to adjust consistency.
- cook rice as usual.
- Heat oil in a wok or skillet over high heat. Add garlic, stir quickly then add onion. Cook for 1 minute , moving constantly , until onion starts to wilt.
- Add chicken, cook for 1 minute until the surface changes from pink to white.
- Add bok choy stems, carrot and mushrooms. Stir fry for 1 minute.
- Add bok choy leaves, bean sprouts and sauce mix.
- Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency.
- Cook vegetables on high flame and keep stirring ,vegetables should still be tender and crisp , not soggy and soft.
- Serve on top of rice .
- Garnish with sesame seeds.
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