On Sunday I made this stir-fry and it was perfect. I served it with the egg fried rice recipe from Nigel Slater’s Real Fast Food.
2tbsp sunflower oil
425g cubed chicken
1/2tsp Chinese five spice
1/2tbsp chopped ginger
2 garlic cloves, chopped
4 spring onions, chopped
1/2 red pepper, chopped
100g of greens (spinach, kale, savoy cabbage, sweetheart cabbage…)
1tbsp soy sauce
1. Mix the chicken, cornflower, and Chinese five spice together. Then heat the oil in a wok or large saucepan until almost smoking hot. Tip in the chicken, ginger, garlic and spring onions. Cook for about five minutes until the chicken is browned on all sides.
2. Add the pepper and greens to the pan and stir. Cover the wok or pan with a lid and leave to cook for five minutes stirring occasionally.
3. Stir in the soy sauce and cook for a few minutes more. The stir-fry is ready when the chicken is cooked through but still juicy, the greens are wilted and the pepper is just beginning to soften. Serve with rice and enjoy!