Ingredients3cm piece fresh ginger, julienned 4 boneless chicken breasts ¾ cup salt-reduced chicken stock ¼ cup Mirin or dry cooking sherry ¼ cup tamari or soy sauce 1 tbsp brown sugar 1 cinnamon stick, broken into pieces 2-3 star anise 3 spring onions, sliced into 1/2 cm rounds 2 carrots julienned 1 bunch broccolini, trimmed and halved 1 bunch baby bok choy, trimmed
Method 1. Slice chicken breasts into 1/2 cm thick pieces. Cut these in half to reduce their length. Mix stock, wine, soy sauce, brown sugar, cinnamon and star anise and marinade chicken for 10 minutes to 24 hours. 2. Heat 2 teaspoons olive oil in a large non-stick frying pan, add ginger and garlic and cook for 30 sec. Skim chicken from marinade and brown on all sides for 3-4 min. Remove chicken, transfer to a plate and keep warm. 4. Add spring onions and carrots and stir-fry until onions soften. Add marinade. Bring to the boil. 5. Add broccolini. Cook, uncovered, for 5 min or until vegetables are tender and sauce has reduced slightly. Pour this over chicken. 6. Return pan to heat and add bok choy. Cook until wilted. Top chicken, vegetables and sauce with bok choy. Serve with steamed rice.