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.

    Garlic 6.0 grams


    Sesame Oil 5.0 ml

    Sesame Oil

    Dark Soya Sauce 5.0 ml

    Dark Soya Sauce

    Chili Bean Sauce 5.0 grams

    Chili Bean Sauce

    Spring Onions 50.0 grams

    Spring Onions

    Carrots 35.0 grams


    Ginger 6.0 grams


    Pak choi 50.0 grams

    Pak choi

    Bean Sprouts 50.0 grams

    Bean Sprouts

    Chicken Breast 150.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 274.0 kcal
    • |
    • Protein : 31.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 25.0 g
    : Your Kitchen Essentials
    Utensils: Wok or Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : 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.