Pan Fried Chicken with Chinese Vegetables

This is so easy and quick.

It is the ultimate recipe for the time restricted cook.

And to boot it is very low calorie and low carb.

INGREDIENTS (Serves 2)

Oil Spray

2x Chicken Breasts

2 Garlic Cloves, thinly sliced

2 cm Fresh Ginger, shredded or minced

1 Bunch of Bok Choy

1 Bunch of Asparagus, trimmed

1 Bunch of Broccolini, trimmed

3 Tbsps Oyster Sauce

3 Tbsps Soy Sauce

3 Tbsps Water

1 Stem of Shallots, finely cut

2 Tbsp Coriander Stems, finely cut

METHOD

Bring a large saucepan of water to the boil. Place a steaming basket on top.

Meanwhile, spray frying pan with oil and heat on medium to high. Cook the Chicken for 4 to 5 minutes each side, or until browned and cooked through.

Now, scatter ginger and garlic into the steamer basket. Top with bok choy, asparagus and broccolini. Steam, covered over simmering water for 8 minutes, or until cooked to your liking.

Heat oyster sauce, soy sauce and water in a small saucepan, or in a jug in the microwave.

To Serve: plate up the steamed vegetables, top with the pan fried chicken, drizzle with sauce, and sprinkle with shallots and coriander.