Ingredients
- 220 g Chicken - thinly sliced
- Valcom Water Chestnut Slices - 1 tin
- Chinese Stir-fry sauce
- 1/2 x White Onion - sliced
- 2 x Bok Choy - chopped
- 2 x Carrots - cut into long thin strip's
- Sesame oil
- Olive oil
Method
- Place olive oil and Sesame oil into a large frypan at high heat
- Cook carrot for 2 minutes, then add onion, reduce heat, and stir for 1 minute
- Add Valcom water chestnuts, stir till heated through, remove vegetables from frypan, and set aside
- Return pan to heat and add a little more olive oil and sesame oil. Add chicken and cook for 4 minutes or until lightly browned on each side.
- Add Chinese Stir-fry sauce and simmer for 2 - 3 minutes before adding the Bok Choy.
- Once the Bok Choy has wilted slightly, return the cooked vegetables to the pan and mix all ingredients together
- Serve in a bowl with rice and garnish with fresh chilli or garnish of your choice
- Enjoy!
Product used in recipe
- Valcom - Valcom Water Chestnut Sliced
