Chicken and Asian Greens Stir-fry

Ingredients

1 cup (200 g) brown rice
2 (about 450 g) chicken breast fillets, thinly sliced
1 Tbs peanut oil
1 Tbs organic brown rice syrup
3 tsp salt-reduced soy sauce
4 spring onions, cut into 4 cm lengths
200 g green beans, trimmed, halved
1 bunch bok choy, coarsely chopped, stems and leaves separated
1 bunch baby pak choy, coarsely chopped, stems and leaves separated
1 bunch choy sum, coarsely chopped, stems and leaves separated
2 garlic cloves, crushed
1 Tbs finely grated ginger
1 long red chilli, thinly sliced (optional)

Method

Cook the rice in a large saucepan of boiling water for 25-30 minutes or until tender. Drain well.

Meanwhile, place the chicken in a medium bowl. Add half the oil, half the rice syrup and half the soy sauce and toss to combine.

Heat a wok or large frying pan over high heat. Stir-fry half the chicken for 3-4 minutes or until browned and cooked through. Transfer to a bowl. Cover with foil to keep warm. Repeat with the remaining chicken.

Heat the remaining oil in the wok or pan. Add the spring onion, green beans and stems of bok choy, pak choy and choy sum. Stir-fry for 3 minutes or until the stems soften. Return the chicken to the wok with the leaves of the bok choy, pak choy and choy sum. Add the garlic, ginger, 1 tablespoon water, remaining rice syrup and remaining soy sauce. Stir-fry for 2 minutes or until the leaves just wilt.

Divide the rice and chicken mixture among serving bowls. Sprinkle with chilli, if using. Season with pepper to serve.

Credits: Coles

Photo Credits: Coles