Chicken in Chili Bean Sauce with Pak Choi

: Prepare the Ingredients

Take the chicken out of the fridge 15 minutes before cooking to bring it to room temperature.
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.

Wash and dry the vegetables prior to chopping (as required):
- Pak choi: split in half
- Spring onions: cut into juliennes
- Bean Sprouts: just wash and dry
- Carrots: peel, split in half and then slice thin
- Ginger: peel and mince
- Garlic: peel and mince.

: Stir Fry, Plate and Serve

Heat up 2 tablespoons of oil in a wok or a pan over a high heat. Sear the marinated chicken until it turns brown. Transfer it to a separate plate.

Add ginger and garlic to the remaining oil in the wok / pan and stir fry for a minute. Then add the carrots and cook till they soften but are still crunchy. Now add chicken to the wok / pan. Then add in the remaining chili bean sauce, dark soy sauce keep mixing until they thicken and coat the chicken and carrots. Once that’s done, toss in the pak choi and bean sprouts (save some for garnish). Mix and immediately turn off the heat. Check the seasoning. Finish with the sesame oil.

Plate and Serve:
Plate. Garnish with the spring onions and bean sprouts and serve while it’s still hot.