Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Clean, aromatic stir-fry — Cantonese China.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 500 g chicken thighs, sliced
- 1 tbsp oil
- Large thumb of ginger, shredded
- 4 spring onions (scallions), cut into lengths
- 2 garlic cloves, sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 200 g pak choi (bok choy) or greens, chopped
Method
- Heat the oil in a wok over a high heat and stir-fry the chicken for 5–6 minutes, until golden and cooked through.
- Add the shredded ginger, garlic and the white parts of the spring onions and stir-fry for 1 minute, until fragrant.
- Add the pak choi and soy sauce and toss for 2–3 minutes, until the greens are just wilted.
- Drizzle with the sesame oil and scatter over the green spring onion tops.
- Taste before seasoning — the soy brings the salt. Serve as it is or over cauliflower rice.
Swaps and tips
Lots of fresh ginger is the key to this dish. Serve over cauliflower rice or simply on its own. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 51 g | 7 g | 2 g | 37 g | 580 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
