Spring greens and chicken stir-fry recipe
Ingredients
2tbsp olive oil
4 chicken breasts
2tbsp ginger
4 cloves garlic
1 red chilli. deseeded and diced (optional)
250g (9oz) mushrooms
200g can water chestnuts. drained
350g (12oz) spring greens. washed
2tbsp soy sauce
Heat the oil in a large wok over a high heat. Cut the chicken breasts into strips and add to the wok. Stir constantly for 3-4 minutes until they start to brown. Add the ginger (finely chopped). garlic (peeled and sliced). chilli and mushrooms (quartered). Fry for a minute. stirring constantly. Slice the water chestnuts and trim and slice the spring greens. Add both to the pan along with the soy sauce. Keep stirring until the greens are wilted and softened (about 1-2 minutes). Check the meat is cooked through with no pink showing. Serve immediately. Cook's tip: 2 of 5 a day per serving.
