Bok choy & chicken chow mein

Prep 20 mins + chilling time | Cook 10 mins | Serves 4

500g chicken breast fillets, thinly sliced
2 tsp cornflour
1 tbs salt reduced soy sauce
2 tbs peanut oil
2 garlic cloves, finely chopped
2 green onions (shallots) thinly sliced
1 carrot, peeled and cut into thin strips
1 bunch baby bok choy, trimmed, stems sliced and leaves roughly chopped
1 cup shredded Chinese cabbage
¹⁄₃ cup chicken stock
¹⁄₄ cup oyster sauce
Crisp fried noodles, to serve

Step 1 Place chicken in a bowl and sprinkle with cornflour and drizzle with soy sauce. Toss to combine. Refrigerate for 30 minutes.

Step 2 Heat a wok over high heat. Add 1 tbs oil and half the chicken. Stir-fry for 2–3 minutes until almost cooked through. Transfer to a plate. Repeat using remaining chicken.

Step 3 Add remaining 1 tbs oil, garlic, green onions, carrot and bok choy stems to the wok. Stir fry for 1 minute. Add cabbage and stock. Cover and cook for 2-3 minutes or until cabbage begins to wilt. Toss through bok choy leaves and oyster sauce until bok choy just wilts. Serve with crisp fried noodles.

Good for you ... Bok choy

Bok choy is a good source of vitamin C. This vitamin helps the normal functioning of the body’s immune system.

Bok choy provides us with some calcium (important for strong bones) and also iron (used to make red blood cells)

The darker leaves of bok choy provide beta carotene, which the body converts to vitamin A. This vitamin helps the body’s immune system defend itself against infection and is also important for normal vision.

Bok choy is also a source of the folate, a B vitamin needed for normal formation of blood cells as well as growth and development in children.