| Prep Time | 20 Minutes |
| Servings |
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Ingredients
- 1 tsp Sesame Oil
- 1 Red Onion Sliced Thinly
- 1 cup Chicken Stock
- 2 garlic Cloves or 2 tbsp Garlic Mince
- 1 tbsp Ginger Minced
- 2 Chicken Breast Fillets (Skinless) chopped into small 2cm pieces
- 1 Capsicum Sliced Thinly
- 4 cups Red Cabbage Sliced Thinly
- 4 Bok Choy Bunches Chopped
- 2 tbsp Rice Vinegar
- 1 tsp Chilli Flakes OPTIONAL
- 4 Stems Spring Onion Chopped finely
- 1 tbsp Sesame Seeds OPTIONAL
- 1/2 cup Coriander fresh and finely chopped
- Cracked Pepper To taste!
Ingredients
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Instructions
- Grab your Wok or fry pan and heat your sesame oil.
- Add the onion and 2tbsp of the chicken stock and then sauté for 2-3min over a medium heat. Don’t forget to stir!
- Add garlic and ginger then continue to sauté for another minute or so
- Pop your chicken pieces in and then cook for another 3 Minutes
- Add the rest of your chicken stock broth and bring it to a boil.
- Once at a boil, dial the heat back to a low heat and allow to simmer. Pop a lid on the pan/wok and cook for 3 minutes with the occasional stir.
- Vege Time! Add your cabbage, capsicum, bok choy, chilli flakes (optional) coriander and also vinegar. Stir it all through and put the lid back on for 4 minutes.
- Turn the heat off and use your pepper to taste. Sprinkle on your spring onions and sesame seeds (optional).
- Want more veges? Steam some carrot or broccoli and add!
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