Ginger Soy Chicken

Ginger Soy Chicken

Serves 4

Points per serving: 3½

For best flavour, marinate the chicken at least 4 hours.

90ml (6tbsp) soy sauce

5cm (2") piece ginger, peeled & grated

2 tbsp muscovado sugar

4 x skinless, boneless, chicken breasts

1 tbsp olive oil

2 garlic cloves, crushed

2 red chillies, deseeded, & chopped

175g chestnut mushrooms, sliced

250g pak choi or spring greens, shredded

Mix soy sauce, ginger & sugar & season to taste.  Add chicken & set aside to marinate.

Heat pan & add a little oil.  Add the chicken, reserving the marinade, cook for 6 mins each side or until cooked.

Meanwhile, heat remaining oil in a wok or large pan, add garlic and chilli and cook 1 min.  Add mushrooms and cook 1 min.

Pour in marinade and bring to the boil.  Add greens, cook 1-2 mins until wilted.  Divide between plates and top with chicken and any juices left in pan.