Preparation time: 5 minutes
Cooking time: 12-15 mins
Total time:17 minutes
Serves: 4
What You’ll Need:
- 400g essential Waitrose British Chicken Breast Chunks
- 1 stalk lemon grass, shredded finely
- 1.5cm piece fresh root ginger, finely chopped
- 1 clove garlic, crushed
- 2 tbsp sesame oil
- 200g pack curly kale
- 1 red pepper, deseeded and sliced
- 2 tbsp Cooks’ Ingredients Light Soya Sauce
What To Do:
- Mix the chicken with the lemon grass, ginger, garlic and half the sesame oil and marinate for 5 minutes.
- Heat the remaining oil in a wok or frying pan and add the chicken. Stir-fry for 5–7 minutes until the chicken is browned and almost cooked through. Add the kale and pepper to the pan and continue to cook for 3–4 more minutes until the kale is wilted and the chicken is cooked through with no pink meat. Stir in the soy sauce and cook for a minute. Serve with steamed rice.
Cook’s Tips:
Before you start, soak the lemon grass in water for 10–15 minutes then crush it well to make it softer and easier to shred. Use tenderstem broccoli or shredded Savoy cabbage as an alternative to kale.
Drinks Recommendation:
Lemon grass and Thai flavours are wonderful with Viognier. This wine also has bright Sauvignon to pep up the blend: Doña Dominga Reserva Sauvignon Blanc/Viognier, Colchagua Valley, Chile.