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Chicken in Chili Bean Sauce with Pak Choi

Chicken in Chili Bean Sauce with Pak Choi

Pak Choi is a type of Chinese cabbage that doesn’t look like the typical cabbage. Instead, it has dark green leaves connected to white stalks. Pak choi has high level of beta carotene. Beta carotene is converted into vitamin A which is one of the most essential vitamins.

    This combination does not exist.

    Sesame Oil 5.0 ml

    Sesame Oil
    Chili Bean Sauce 5.0 grams

    Chili Bean Sauce
    Dark Soya Sauce 5.0 ml

    Dark Soya Sauce
    Ginger 6.0 grams

    Ginger
    Pak choi 50.0 grams

    Pak choi
    Spring Onions 50.0 grams

    Spring Onions
    Carrots 35.0 grams

    Carrots
    Garlic 6.0 grams

    Garlic
    Bean Sprouts 50.0 grams

    Bean Sprouts
    Boneless Skinless Chicken Breast 150.0 grams

    Boneless Skinless Chicken Breast
    • Time : 30.0 mins
      • |
    • Calories: 274.0 kcal
      • |
    • Protein : 31.0 g
      • |
    • Fat : 7.0 g
      • |
    • Carb. : 25.0 g
    Prepare Chicken
    Cut chicken into thin slices, put in a bowl. Mix with some of the chili bean sauce and let it sit for 10 minutes at least to marinate.
    Mise en Place
    Prepare the vegetables as follows:

    Pak choi; wash, dry and split in half
    Spring onions; wash, dry and julienne
    Bean Sprouts; wash and dry
    Carrots; wash, dry, peel, split in half and then slice thin
    Ginger; peel and mince
    Garlic; peel and mince.
    Stir Fry Chicken
    Heat up 2 tablespoons of oil in a wok (or frying pan) over a high heat. Sear the marinated chicken until it turns brown. Transfer it to a separate plate.
    Stir Fry Vegetables
    Add ginger and garlic to the remaining oil in the wok and stir fry for a minute. Then add the carrots and chicken to the wok / pan.
    Then add in the sauces, keep mixing until it thickens and coats the chicken. Once that’s done, toss in the Pak Choi & Bean Sprouts. And immediately turn off the heat. Garnish with the Spring Onions while it’s still hot. Finish with the sesame oil.