Chicken stir-fried with pak choi

Ingredients

• 2 tbsp groundnut oil
• 2 skinless free-range chicken breasts, cut into strips
• 1 garlic clove, crushed
• 1 tsp grated fresh ginger
• 1 star anise
• ½ tsp finely chopped fresh red chilli
• handful mangetout
• 2 pak choi, stems separated
• 4 spring onions, sliced at an angle
• 100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces
• 4 tbsp soy sauce
• 2 tbsp balsamic vinegar
• handful fresh flatleaf parsley
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh chives

Method

1. In a large frying pan or wok, heat the groundnut oil over a medium high heat.

2. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.

3. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.

4. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.

5. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.