Shanghai Style Chicken
- 1 tbsp Chinese five spice powder
- 2 large skinless and boneless chicken breasts
- 1 tbsp oil or fry lite spray
- 200g Pak Choi
- 2 spring onions
- 5 chestnut mushrooms
- 1 level tbsp rice- wine ( or dry/medium sherry)
- 2 tbsp light soy sauce
Put Chinese five spice powder with some freshly ground black pepper in a bowl.Cut thechicken
into bite size pieces, add to the mixture and coat well.
Add the oil to a pan and place on high heat. Add the white part of the pak choi, spring onions and
chicken. Stir fry for 5 mins or until just beginning to turn brown.
Add the mushrooms and cook for a further minute
Add the rice wine, soy sauce and 2 tbsp of water – bubble for 3-4 mins or until the sauce has
reduced and everything is coated in a sticky glaze.
Scatter over the pak choi green leave and cook for 1 minute or until the leaves are wilted and the
chicken is cooked through.
Serve with rice or noodles.
You can add other greens as is your preference.