Chicken Stir Fry (Chop Suey)

Prep

1. Prep the bok choy trim ends.
2. Chop the bok choy into 7cm pieces.
3. Prep the carrot peel.
4. Chop the carrot into 3cm pieces.
5. Slice the carrot thinly.

Method

1. Add the chicken breast to a bowl, sprinkle over the baking soda, mix with fingers, set aside for 20 min, drain rinse well, then pat dry with paper towels.
2. Add the cornflour and soy sauce to a bowl, add the oyster sauce, sesame oil and black pepper, then mix.
3. Prep the bok choy.
4. Heat the vegetable oil in a pan over high heat, add the garlic, mix quickly, add the onion, then cook through for 1 min until wilted moving constantly.
5. Add the chicken breast, then cook through for 1 min.
6. Add the choy sum stems, carrot and mushrooms, then sauté for 1 min.
7. Add the bean sprouts and sauce, then sauté for 2 min until thickened sauce is thick syrup.
8. Serve.