ingredients

 

2 4 6 8 Servings

• 2 chicken breasts, skinless

• 2 pak choi

• 75 grams mange tout

• 1 red chilli

• 2 tablespoons sesame oil

• 2 tablespoons dark soy sauce

• 1 teaspoon ground coriander

• 1 teaspoon ground paprika

• 1 teaspoon sweet chilli sauce

• 2 teaspoons sesame seeds

• 3 tablespoons chinese cooking wine

implements

 

for cooking 2 servings

• deep pan / wok

• pyrex dish

• large mixing bowl

• grater

• mug

• colander

• kitchen foil

• 4 bamboo skewers

instructions

 

1. Fill the Pyrex dish with cold water and soak the skewers until you need them.

2. In the large mixing bowl combine:

- 2 tablespoons of sesame oil
- 1 tablespoon of soy sauce
- 1 teaspoon of sweet chilli sauce 
-  1 teaspoon of ground coriander 
-  1 teaspoon ground paprika.

3. Cut each chicken breast into 10-12 pieces and marinate in the mixture for 5 minutes.

4. Line the grill with kitchen foil and set it on high.

5. Dice red chilli.

6. Break up the pak choi leaves and cut each mange tout vertically into three.

7. When the chicken had 5 minutes, piece the pieces onto 4 skewers and place them under hot grill for 9-10 minutes, turning half way.

8. Heat up the remaining marinade in the deep pan or wok. Add 2 teaspoons of sesame seeds and red chilli. Stir-fry for 30 seconds and then add mange tout and pak choi. Pour 3 tablespoons of Chinese cooking wine and stir fry for 3-4 minutes until the pak choi has wilted.

To serve: arrange the bed of the stir fry and rest the chicken skewers on top.