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Marinaded Chicken Stir-Fry with Spinach and Radishes

Marinaded Chicken Stir-Fry with Spinach and Radishes
Serves: 2
PREP: 5 minutes plus 30 for marinating
COOK: 8-10 minutes

Whisk up a quick and healthy stir-fry with Vietnamese-style marinaded chicken.

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Marinaded Chicken Stir-Fry with Spinach and Radishes
Serves: 2
PREP: 5 minutes plus 30 for marinating
COOK: 8-10 minutes

Ingredients:

  • for the marinade:
  • 1 tablespoon Nam Pla (Tai fish sauce)
  • juice of 1 lime
  • 2 cloves garlic, peeled and crushed
  • a few drops of Tabasco
  • pinch of sugar
  • 2 skinless chicken breasts
  • 1 celery heart, sliced
  • 100g chestnut mushrooms, sliced
  • 3 spring onions, trimmed and sliced (including the green ‘flag’)
  • half a head of Chinese Leaf (core removed), shredded
  • 1 bag fresh&naked Spinach, washed and drained
  • 1 bag Radishes, washed, drained and roughly chopped 2 tablespoons sesame oil
  • 2 tablespoons soy sauce

    Method:

    1. Mix the marinade ingredients and  use to coat the chicken.
    2. Leave to marinade for 30 minutes, then drain the chicken breasts and cut into slices.
    3. Heat the oil in a wok or large pan and add the chicken.
    4. Stir fry over a high heat for 2 minutes until browned.  Remove the chicken from the pan and set aside on a warm plate.
    5. Add the celery, mushrooms and spring onions to the pan and stir fry for a couple of minutes before adding the Chinese Leaf and spinach.  Cook for about 2 minutes
    6. Return the chicken to the wok and scatter on the radishes and soy sauce.  Cook for another minute – enough to warm the radishes through but not make them too soft.
    7. Serve immediately

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