chinese foid has to be one of my favourite foods along with Italian

SERVES 4
PREP time 5 Min
COOK 20 Min
MARINATE 3 Hours


recipe from my old women's weekly

Ingredients

(90g) honey
1/4 cup (60ml) soy sauce
1/2 teaspoon chinese five-spice powder
1 tablespoon dry sherry
1 clove garlic, crushed
1 teaspoon finely grated fresh ginger
700 gram chicken breast fillets, sliced thinly
1 tablespoon peanut oil
1 large brown onion (200g), sliced thinly
1 tablespoon sesame seeds
500 gram baby pak choy, quartered
500 gram choy sum, chopped coarsely
2 tablespoon dry roasted peanuts, chopped coarsely
1 fresh long red chilli, sliced thinly

Method​

1.Combine honey, sauce, five-spice, sherry, garlic and ginger in a small screw-top jar; shake well. Place chicken in a medium bowl, combine with half the honey mixture; cover, refrigerate for 3 hours or overnight. Reserve the remaining honey mixture, covered, in the fridge.

2.Drain chicken, discard marinade. Heat half the oil in a wok; stir-fry chicken and onion, in batches, until chicken is browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry seeds until browned lightly. Return chicken to wok with pak choy, choy sum and reserved honey mixture; stir-fry until vegetables are just wilted. Sprinkle with peanuts and chilli to serve.