Recipe Cuisine: Chinese
Theme: Fast & Fab
Wok’s in the Fridge
By: Louise
Ingredients
- 1 roast chicken (meat only)
- 1 small capsicum (cut into thin strips)
- 3 spring onions (thinly sliced)
- 1 medium carrot (cut into thin sticks)
- 3 bok choy (white stalks thinly sliced, leafy greens roughly chopped)
- 2 cups white rice, rinsed
- 2 cloves garlic, finely chopped
- Small piece of ginger, minced
- 2 tablespoons oil
- 1/2 tsp sesame oil
- 3 tbsp Lee Kim Kee Hoisin Sauce
- 1 tbsp sweet chilli sauce
- 1/2 cup cashews
- 1 tsp soy sauce
Product used in recipe
- LEE KUM KEE - HOI SIN SAUCE
Method
- Set rice to cook in rice cooker.
- Prepare vegetables as indicated. To a hot pan or wok, add oil, then, in order, carrot, capsicum, bok choy stalks, spring onion, garlic and ginger, leaving 30 secs between adding each. Add sesame oil and soy sauce, toss quickly, and remove from heat.
- Add chicken to pan and heat through. Turn off heat and toss through Hoi Sin and sweet chilli sauces.
- Assemble dish with rice, vegetables and chicken, then sprinkle cashews over.
