Annabel Karmel Christmas 2017 Leaderboard
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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

Method

  1. Mix all of the sauce ingredients together in a bowl.
  2. Put the chicken strips into a bowl. Add 1 tbsp of the sauce and season.
  3. Heat 1 tbsp of oil in a wok. Add the chicken and quickly stir fry until just cooked. Set aside.
  4. Heat the remaining oil in the wok. Add the onion, mushrooms and water chestnuts. Fry for 3 – 4 minutes.
  5. Add the sauce, pak choi and chicken and toss over the heat for 2 minutes.
  6. Spoon into a bowl and garnish with beansprouts and peanuts.
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