• 2 tbsp sunflower oil
  • 1 large onion, halved and sliced
  • 3 garlic cloves, finely chopped
  • 5cm/2in piece ginger, peeled and finely chopped
  • 4 chicken breasts, cut into bite-sized pieces
  • 300g pak choi, trimmed, leaves separated and larger leaves halved
  • 2 tbsp sesame seeds
  • 2 tsp cornflour
  • 1 tbsp soy sauce, plus extra to serve
  • 3 tbsp sweet chilli sauce
  • 1 tbsp lemon juice
  • egg noodles or rice, cooked, to serve (optional)


  • STEP 1

    Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.

  • STEP 2

    Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.

Recipe from Good Food magazine, September 2014

Goes well with


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