Inspired by the lovely Meg, this recipe is a twist on the one that she likes to make me sometimes!
Its is great for those evenings when you don't have much time but still want a great meal.
This recipe will easily serve 4 adults.
I serve this with plain rice.
Finely grate the ginger and chop the garlic and chilli. Put into a large bowl and add the soy, oyster sauce, fish sauce, mirin and lemon juice.
Slice the chicken into 1/2 cm strips and add to the bowl making sure the marinade is coating each piece of the chicken. Cover with glad wrap and put into the fridge.
While this is marinating, cook some rice, following the directions on the packet.
1/4 the mushrooms, thinly slice the spring onions at an angle.
Remove the seeds from the capsicum and thinly slice.
Roughly chop the bok choy. (keep the leave separate as these will be added last)
Once the rice is cooked and strained, heat a wok or a large frying pan and add the peanut oil. When it is smoking hot, add the chicken and seal on all sides. Now add any remaining marinating liquid.
Cook for 5 mins and then add the capsicum, bok choy stalks and the spring onion. Cook for a further 2 minutes, then turn off the heat and add the bok choy leaves and stir.
Season and serve.
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