Hoisin Chicken Stir Fry

INGREDIENTS

• 6 celery sticks, halved lengthways and sliced
• 2cm (¾ inch) piece of fresh ginger, peeled and grated
• 1 tbsp sunflower oil
• 4 skinless chicken breasts, diced
• 4 tbsp hoisin sauce
• 2 tbsp tomato ketchup
• 1 tbsp reduced salt soy sauce
• 1 tsp Chinese 5 spice
• 2 bok choy, quartered
• Sesame seeds, toasted to serve
• Jasmine rice, to serve

DIRECTIONS

1. Heat the oil in a wok or large frying pan. Add the diced chicken breasts to brown off in the wok. Remove the chicken when golden in colour and fully cooked through.
2. Add the celery and ginger to the wok. When the celery has softened down, add the chicken back in.
3. The hoisin sauce goes in next, along with the ketchup, soy sauce and Chinese 5 spice. Allow to cook while stirring for 3 - 4 minutes.
4. Add the pak choi and a splash of water and cook for a further 1 - 2 minutes.
5. Sprinkle with the sesame seeds and serve with rice. Enjoy!