Recipe Cuisine: Chinese
Theme: Fast & Fab
Cantonese yum yum
By: Gregory Davison
Ingredients
- Chicken breast, fresh bok choy, snow peas, green beans, broccoli, baby carrots canned bamboo shoots, basmati rice.
- 2 tbsp coconut oil.
- 300gm fresh chicken breast.
Product used in recipe
- LEE KUM KEE - HONEY & SOY STIR-FRY SAUCE GF
- VALCOM - BAMBOO SHOOT SLICES
Method
- Chop up fresh vegetables, bok choy, snow peas, green beans, baby carrots, broccoli. Open one can of volcom bamboo shoots.Chop 300g of chicken breast.
- I use Lee Kum Kee classic Cantonese stir fry Honey Chicken sauce pack, net 120 g.
- In a medium wok heat one tbsp of coconut oil, place chicken breast into the hot wok and stir fry two minutes and stir Lee Kum Kee honey soy sauce into the chicken.Remove chicken into a bowl and stir fry all vegetables except the bok choy leaves. Once vegetables are cooked in two minutes, place in the bok choy leaves and they will wilter in seconds. Put the cooked chicken with the honey soy sauce on top of the vegetables, for a nice decorative effect. Serve on a bed of fresh steamed basmati rice.
