World Cuisine

Ingredients
  • 500 g (1 lb) boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 teaspoons cornflour
  • ½ teaspoon sesame oil
  • ½ teaspoon salt
  • 2 tablespoons groundnut oil
  • 5 spring onions, cut into 5 cm (1 inch) lengths
  • 2.5 cm (1 inch) piece fresh root ginger, cut into matchsticks
  • 1 red chilli, deseeded and thinly sliced
  • 1 tablespoon sesame seeds
  • 3 heads of pak choi, cut into 5 cm (2 inch) pieces
  • 2 tablespoons oyster sauce
  • 1 tablespoon water
  • 300 g (10 oz) straight to wok noodles
Directions

Put the chicken in a bowl with the rice wine, cornflour, sesame oil and salt and leave to marinate for 30 minutes.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Tip in the chicken strips, spring onions, ginger, chilli and sesame seeds and stir-fry for 2 minutes before adding the pak choi. Stir for 1 minute, then add the oyster sauce and measurement water. Cook, stirring, for 1 minute, then toss in the noodles and stir-fry until steaming hot.

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