Ingredients
1 garlic clove, crushed
1 1/2 tsp finely grated ginger
1-1 1/2 tbsp green Thai curry paste
2 tbsp soy
2 tbsp brown sugar
2 tsp cornflour
2 tbsp sunflower oil
1 onion, sliced
250 g button mushrooms, halved
75 g water chestnuts, thinly sliced
120 g baby pak choi, broken into small leaves
2 chicken breasts, sliced into strips
50 g beansprouts
25 g peanuts, roughly chopped
1 1/2 tsp finely grated ginger
1-1 1/2 tbsp green Thai curry paste
2 tbsp soy
2 tbsp brown sugar
2 tsp cornflour
2 tbsp sunflower oil
1 onion, sliced
250 g button mushrooms, halved
75 g water chestnuts, thinly sliced
120 g baby pak choi, broken into small leaves
2 chicken breasts, sliced into strips
50 g beansprouts
25 g peanuts, roughly chopped
Method
- Mix all of the sauce ingredients together in a bowl.
- Put the chicken strips into a bowl. Add 1 tbsp of the sauce and season.
- Heat 1 tbsp of oil in a wok. Add the chicken and quickly stir fry until just cooked. Set aside.
- Heat the remaining oil in the wok. Add the onion, mushrooms and water chestnuts. Fry for 3 – 4 minutes.
- Add the sauce, pak choi and chicken and toss over the heat for 2 minutes.
- Spoon into a bowl and garnish with beansprouts and peanuts.
