Oyster Sauce Chicken with Chinese Leaf Stir-Fry for Weeknight Meals

Ingredients

For the marinated chicken

• 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips
• pinch salt
• pinch ground white pepper
• 1 tbsp oyster sauce
• 1 tbsp cornflour

For the stir fry

• 2 tbsp rapeseed oil
• 1 garlic clove, finely chopped
• 2.5cm/1in piece fresh root ginger, peeled and grated
• 1 red chilli, seeds removed and finely chopped
• 1 tbsp Shaoxing rice wine or dry sherry
• 150g/5½oz Chinese leaf, sliced into 5cm/2in chunks

For the sauce

• 50ml/2fl oz vegetable stock
• 2 tbsp tamari or low-sodium light soy sauce
• 1 tsp toasted sesame oil

To serve

• 2 spring onions, sliced diagonally, to garnish
• 150g/5½oz green beans, cooked, to garnish
• freshly cooked jasmine rice, to serve

Method

1. Combine the chicken with the salt, white pepper, oyster sauce and cornflour in a bowl. Toss well to coat and set aside to marinate while you prepare the rest.

2. Heat a wok over high heat until smoking. Add 1 tablespoon of rapeseed oil and swirl to coat. Quickly stir-fry the garlic, ginger and chilli for a few seconds, then add the chicken. Stir-fry for about 2 minutes until the chicken begins to caramelise and turns opaque. Pour in the rice wine to deglaze the wok and cook a further 2 minutes until the chicken is cooked through. Transfer the chicken to a bowl.

3. Return the wok to a high heat until it smokes, add the remaining tablespoon of rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute. Splash in about 2 tablespoons of cold water to create steam and help the leaves wilt evenly.

4. Stir the vegetable stock, tamari (or light soy) and sesame oil together, pour into the wok and bring to a boil. When the Chinese leaf has softened, divide it between warmed plates, spoon the chicken on top and garnish with spring onions and green beans. Serve immediately with jasmine rice.