400g skinless chicken breast, thinly sliced
1 tbsp light soy sauce
½ tsp sesame oil
2 tbsp extra virgin olive oil
4 cloves garlic, roughly chopped
1 large knob ginger, julienned
½ red onion, thinly sliced
1 long red chilli, thinly sliced
300g mixed Asian mushrooms (oyster, shiitake, enoki)
½ bunch bok choy, thinly sliced
½ bunch pak choy, thinly sliced
½ bunch choy sum, thinly sliced
½ bunch coriander, roughly chopped
3 spring onions, sliced into batons
½ bunch watercress, torn
2 tbsp sesame seeds, toasted
Place the chicken in a bowl with the light soy sauce and sesame oil and stir to coat. Set aside to marinate.
Heat a large non-stick pan over high heat and add the olive oil, garlic, ginger, onion and chilli then toss to coat and sauté for 2-3 minutes. Add the mushrooms, a generous pinch of salt and pepper, and more olive oil if needed. Cook for about 3 minutes until the mushrooms have softened and reduced.
Add the marinated chicken to the pan and once it starts to change colour, add the Asian greens to the top of the mixture but don’t stir in. This allows it to steam more slowly as the chicken cooks underneath it.
Once the chicken is cooked through, add the coriander, spring onions and watercress to the pan and toss together. Turn off the heat and sprinkle over the toasted sesame seeds. Serve immediately.