Five Spice Chicken with Soy Sauce

Serving Size: 4

75 ml (2-1/2 fl oz) Soy Sauce, sweet
100 ml (3-1/2 fl oz) Medium Sherry
2 garlic cloves, sliced
1 tsp Five-spice Powder
4 chicken breasts, boned skinless
1 Tbsp sunflower oil
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
150 (5 oz) grams sugar snap peas, trimmed
4 smallPak choi, leaves separated

Place the soy, sherry, garlic and spice in a large pan and bring to the boil
Add the chicken and simmer for 4-5 minutes on each side until just cooked.
Shake the pan occasional to coat the chicken with sauce.
Heat the oil in a large pan or wok and stir fry the peppers and sugar snap
peas for 3-4 minutes. Add the Pak choi and the chicken. Cover and steam for
2-3 minutes until tender.
Remove Pak choi with tongs and divide between four warm bowls. Set chicken
aside and reserve the sauce. Top Pak choi with stir fried vegetables and
spoon sauce over. Slice the chicken diagonally and place on top of the
vegetables. Serve with rice or noodles

Serves 4

Ready in 15 minutes

Source:
"B.B.C. GOOD FOOD."

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