Chicken stir-fried with pak choi

Stir-fries are a great way to use up small amounts of food in the fridge - just add some freshly cooked rice and you have a complete meal. Be organised and have all the ingredients ready before you heat the pan, as they will cook very quickly. 

(recipe found here)

Ingredients

2 tbsp groundnut oil
2 skinless free-range chicken breasts, cut into strips
1 garlic clove, crushed
1 tsp grated fresh ginger
1 star anise
½ tsp finely chopped fresh red chilli
handful mangetout
2 pak choi, stems separated
4 spring onions, sliced at an angle
100g mixed wild mushrooms, trimmed and cut into even-sized pieces
4 tbsp soy sauce
2 tbsp balsamic vinegar
handful fresh flatleaf parsley
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh chives

Preparation method

• In a large frying pan or wok, heat the groundnut oil over a medium high heat.
• Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.
• Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.
• Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.
• Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.