AuthorCaroline KWhile the original dish of the 50’s shares some similarities to today’s version, the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!
ALLERGENS:
Soy, Wheat.
CALORIES : 630
Boil the kettle. Place the rice in a pot with some boiling water, cook covered for 10-12 Minutes minutes, or until the rice is tender and water has been absorbed. Once done, drain the rice, cover and set aside.
Place the flour in a bowl, add the diced chicken and toss until coated. Season with some salt and pepper. Heat 1 [2] tablespoon of olive oil in a large pan, once hot add the coated chicken and cook for 5-6 Minutes , or until the chicken is cooked through. Once done, transfer to a plate and set aside. Keep the pan out.
Meanwhile, slice off and discard the pak choi base then roughly chop the leaves. Peel and dice the garlic. Using a bowl, add the sauce and as much of the sriracha sauce as you’d like depending on how hot you like it. Stir until combined.
Heat 1 [2] tablespoon of olive oil in the reserved pan on medium, once hot add the garlic and pak choi and cook for 2-3 Minutes or until wilted. Add the sauce to the pan and cook for a further 1 minute.
Add the cooked chicken back into the pan, cook for 1-2 Minutes or until coated and the chicken is warmed through. Serve the rice between bowls and top with the chicken. Sprinkle with the Sesame seeds. Enjoy
Ingredients
Directions
Boil the kettle. Place the rice in a pot with some boiling water, cook covered for 10-12 Minutes minutes, or until the rice is tender and water has been absorbed. Once done, drain the rice, cover and set aside.
Place the flour in a bowl, add the diced chicken and toss until coated. Season with some salt and pepper. Heat 1 [2] tablespoon of olive oil in a large pan, once hot add the coated chicken and cook for 5-6 Minutes , or until the chicken is cooked through. Once done, transfer to a plate and set aside. Keep the pan out.
Meanwhile, slice off and discard the pak choi base then roughly chop the leaves. Peel and dice the garlic. Using a bowl, add the sauce and as much of the sriracha sauce as you’d like depending on how hot you like it. Stir until combined.
Heat 1 [2] tablespoon of olive oil in the reserved pan on medium, once hot add the garlic and pak choi and cook for 2-3 Minutes or until wilted. Add the sauce to the pan and cook for a further 1 minute.
Add the cooked chicken back into the pan, cook for 1-2 Minutes or until coated and the chicken is warmed through. Serve the rice between bowls and top with the chicken. Sprinkle with the Sesame seeds. Enjoy