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.

... Read more.


  • 4 Free Range Chicken Thighs

  • 1 Bunch Bok Choy

  • 4 Spring Onions

  • 150g Button Mushrooms

  • 1 Red Capsicum

  • 4 Large Cloves Garlic

  • 4cm Fresh Ginger

  • 4 Birds Eye Chilli

  • 6 Tbsp Light Soy

  • 3 Tbsp Oyster Sauce

  • 1 Tbsp Fish Sauce

  • 1 Tsp Peanut Oil

  • 1 Tsp Mirin (or a drop of white wine)

  • Juice of 1 lemon


  • 1.

    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.

  • 2.

    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.

  • 3.

    While this is marinating, cook some rice, following the directions on the packet.

  • 4.

    1/4 the mushrooms, thinly slice the spring onions at an angle.

  • 5.

    Remove the seeds from the capsicum and thinly slice.

  • 6.

    Roughly chop the bok choy. (keep the leave separate as these will be added last)

  • 7.

    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.

  • 8.

    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.

  • 9.

    Season and serve.

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