1 tbsp 5 spice mix (from Asian grocery. If hard to find, can be omitted)
4 tbsp soya sauce
2 tsp brown sugar
3 tbsp olive oil
4 tbsp water
500 gms lean chicken breast, cut into strips
2 cloves garlic, crushed
2 capsicums, red
2 bunches bok choy or choy sum (Asian greens)
1 bunch coriander
METHOD:
In a bowl, combine hoisin sauce, soy sauce, brown sugar, 1 tbsp of olive oil and water
Cook brown rice as per instructions, if not cooked already.
Add the chicken and mix well. Put in fridge for 10 minutes. (if you have more time, put in fridge overnight)
As the chicken is marinating, peel and crush the garlic, slice the capsicum into strips and chop the bok choy or choy sum.
In a large wok, add 1 tbsp of olive oil. Take the chicken strips out of the fridge and saute for 5 minutes. Set aside
In the same wok, add another tbsp of olive oil and cook the garlic for 1 minute. Then cook the capsicum and Asian greens for 3 minutes. Add any marinade left over.
Add the chicken and cook for a further 2 minutes
Serve immediately on brown rice with fresh coriander.
