“An authentic version of this dish that I found on the internet (chinese-food.recipes.com) and tweeked a bit! I like this dish as it doesn't contain garlic and isn't spicy so is perfect for a family meal when we want to dine with the children.”
3 small portions

Ingredients Nutrition


  1. Dice the chicken into even bite-sized pieces.
  2. Add 1 teasp of soy sauce, 1 teasp corn starch and 1 teasp of white rice wine vinegar. Mix thouroughly and put to one side.
  3. Prepare the vegetables by washing and slicing. The peppers need to be in thin strips, the scallions 1 inch pieces (cut diagionally) and the pak choi needs to be sliced at the base - cut into large chunks - and speparated from the leaves that should be left whole.
  4. Prepare the sauce by mixing the last seven ingredients with a fork.
  5. Start by adding the oil to a very hot wok and stir fry the chicken for approx three minutes. Add the pepper and continue to stir-fry for about 1 minutes, then add the pak choi stems and the scallions and continue stir-frying for a further 1 minute. Finally add the pak choi leaves and after a few seconds add the sauce that has been made previously and about a half cup of water.
  6. Allow to bring to boil and thicken - approx 45 seconds. Serve with white rice.

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