2 Servings 25 min Cook
1/2 Cup Brown Rice
3 Thigh, bone and skin removed Chicken Thigh
1/3 Head Cabbage
2 Small (3" long) Scallions
1/2 Pepper Red Peppers
2 Clove Garlic
12 Tsp Ginger Root
2 Tbsp Soy Sauce
1 Tsp brownulated Brown Sugar
1 Cup Rice Wine Vinegar
8 3/4 Tsp Chinese Five Spice Blend Grinder
2 Tsp Olive Oil
Boil a pan of water for the rice.
Rinse the rice under running water then add to the pan.
Rapidly boil on a high heat for 25 minutes then drain, put back in the pan, cover with a cloth and leave off the heat until the chicken is cooked.
While the rice cooks chop the chicken into bite-sized pieces.
Chop the base from the pak choi and cut the pak choi widthways into 4.
Finely slice the spring onions, separating the white and green parts.
Slice the chili in half and thinly chop widthways.
Peel the garlic, crush it under your knife then dice finely.
Peel the ginger using the edge of a spoon and grate or dice the ginger very finely.
Mix the garlic, ginger, soy sauce, sugar, and rice wine vinegar in a bowl and stir in the 5 spice.
Add as much of the red chili as desired.
Tip this mixture over the chicken and marinate for at least 20 minutes.
Heat the oil in a pan on a medium-high heat and add the chicken when hot.
Cook for around 8 minutes until caramelized on the outside and the chicken is cooked through and no longer pink in the middle.
When the chicken is just cooked add the whites of the spring onions and 30 seconds later add the pak choi.
Stir fry for 2 minutes until the pak choi has wilted.
Serve with the brown rice and sprinkle over the greens of the spring onions.