Spicy Chicken Stir-Fry

1 tsp toasted sesame oil
450g (1lb) skinless, boneless chicken breasts, diced
225g (8oz) shiitake mushrooms, sliced
½ tube Schwartz Easy Stir Fry Garlic, Ginger & Spring Onion
2 heads pak choy, stalks and leaves separated and stalks sliced
1 tbs dry sherry
3 tbs light soy sauce
½ tsp Schwartz Chillies Crushed
225g (8oz) rice, cooked

STEP 1

Heat a wok or non-stick frying pan and add the oil. Fry the chicken for 6-7 minutes or until browned.



STEP 2

Add the shiitake mushrooms and fry for a further 2 minutes. Add the Garlic, Ginger & Spring Onion Stir Fry Blend and fry for 1 minute. Add the stalks of the pak choy to the pan. Stir fry for 2 minutes, adding a splash of water if necessary.



STEP 3

Add the dry sherry, soy sauce and Crushed Chillies and cook for 3 minutes.



STEP 4

Now add the leafy part of the pak choy and stir-fry for 1 minute. Serve with rice.