How to Cook
This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.
- Heat a tablespoon of oil in a medium-sized frying pan.
- Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.
- Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes, then serve. Make sure it’s piping hot throughout.
A little bit
on the side
PAK CHOI WITH GARLIC AND EGG FRIED RICE
150g easy-cook long grain rice
2 tbsp oil
5 spring onions, sliced
1 red pepper
2 medium eggs, lightly beaten
3 pak choi, quartered
1 garlic clove, sliced
2 star anise
50ml dark sweet soy sauce
1. Cook the rice in boiling water according to the directions on the pack, then drain.
2. Heat 1 tbsp of oil in a small frying pan and cook the spring onions and red pepper for 2 to 3 minutes until soft. Add the beaten eggs and cook without stirring until almost set. Add the rice to the pan and stir-fry gently until hot.
3. Heat the rest of the oil in a large saucepan and stir-fry the pak choi, garlic and star anise for 1 minute. Add the soy sauce and 50ml of water. Cover and simmer for 2 to 3 minutes until the pak choi is tender. Serve the pak choi and the fried rice with a freshly prepared Charlie Bigham’s Indonesian Chicken Satay.
Pairing Southeast Asian cuisine with wine can be tricky, but a crisp, dry pinot grigio or chablis would go down a treat with this. Or, do as the locals do and crack open a beer – preferably a ‘witbier’, like Hoegaarden or Celis.