Nicks Stirfry

Method

1. Cook the chicken • Heat a pan over high heat until it’s properly hot. • Add plenty of olive oil. • Season chicken thighs well with salt and pepper. • Cook chicken in batches so the pan stays hot — don’t crowd it. • Sear until nicely coloured and cooked through. • Remove chicken and set aside.
2. Prep the veg • Wash bok choy and spring onions. • Separate the bok choy white stems from the green leaves. • Cut spring onions, keeping the white and green parts separate.
3. Stir-fry the stems and garlic • Make sure the pan is screaming hot again. • Add more olive oil if needed. • Add the bok choy white stems, the white parts of the spring onion and garlic. • Stir-fry quickly, keeping everything moving so it doesn’t burn.
4. Add the leaves • Add the green bok choy leaves. • Stir until they just wilt and shrink down.
5. Bring it together • Add the cooked chicken back into the pan. • Pour in teriyaki sauce (to taste). • Add about ¼ cup chicken stock (stock dissolved in boiling water). • Toss everything together so it’s well coated and glossy.
6. Finish • Cook for another minute or two until everything’s hot and the sauce slightly thickens. • Taste and adjust seasoning if needed.
7. Serve over rice or noodles with an optional egg on top