While 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
Serving Size 2
Servings 2