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An authentic version of this dish that I found on the internet (chinese-food.recipes.com) and tweeked a bit! I like this dish as it doesn't contain garlic and isn't spicy so is perfect for a family meal when we want to dine with the children.
- Dice the chicken into even bite-sized pieces.
- Add 1 teasp of soy sauce, 1 teasp corn starch and 1 teasp of white rice wine vinegar. Mix thouroughly and put to one side.
- Prepare the vegetables by washing and slicing. The peppers need to be in thin strips, the scallions 1 inch pieces (cut diagionally) and the pak choi needs to be sliced at the base - cut into large chunks - and speparated from the leaves that should be left whole.
- Prepare the sauce by mixing the last seven ingredients with a fork.
- Start by adding the oil to a very hot wok and stir fry the chicken for approx three minutes. Add the pepper and continue to stir-fry for about 1 minutes, then add the pak choi stems and the scallions and continue stir-frying for a further 1 minute. Finally add the pak choi leaves and after a few seconds add the sauce that has been made previously and about a half cup of water.
- Allow to bring to boil and thicken - approx 45 seconds. Serve with white rice.