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- Serves 2
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- 1-2 tbsp Ground Nut or Toasted Sesame Oil
- 1 pack Chicken Stir-fry Strips, 440g
- 150g Mixed Vegetables, cut into thin batons or julienne strips
- 100g chopped leafy greens, such as pak choi, spring greens or savoy cabbage
- Sesame seeds
- For homemade stir-fry sauce:
- 1 tbsp Honey
- 2 tbsp Soy Sauce
- 1-2 small fresh Chillies
- 2-3 Garlic Cloves
- (all whizzed up together)
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- Heat a wok or large frying pan on a high heat until almost smoking.
- Add the oil and the chicken, tossing quickly to cook. After 3 minutes, add the vegetables and stir-fry sauce and toss or sauté for 2 minutes.
- Add the greens and stir-fry for a further 1 minute, so the leaves don’t wilt completely and still retain some of their fresh texture.
- Sprinkle over sesame seeds and serve immediately with noodles or steamed rice.
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