To prepare the chicken breasts, slice them into strips and place in a mixing bowl
2 skinless chicken breasts
2
Add all ingredients (except the pak choi) to the bowl
1/2 tsp fresh ginger, peeled and finely grated
1 tbsp of sweet chilli sauce
3 garlic cloves, peeled and finely grated
1 lemon for zest
zest of 1 lime
1 tbsp of coriander
1 pinch of salt
1 pinch of pepper
2 tbsp of olive oil
3
Mix well to cover the chicken and leave to marinate for 1 hour
4
Once ready to cook, place a wok or frying pan over a high heat. Add the chicken strips gradually, without stirring - they need to be left still to caramelise on the outside
5
Once caramelised and golden, turn over the strips and cook to reach the same colour on the other side, ensuring they are cooked through
6
Pick 6 pak choi leaves from the head and add to the chicken. Stir well to wilt and coat the leaves in pan juices
1 pak choi
7
Divide the chicken and pak choi between 2 plates and spoon over the pan juices. Serve immediately with rice