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.
