Comforting winter food doesn't have to come at the cost of good health and nutritious ingredients. The combination of the baby bok choy and spring onion will give a good dose of antioxidants and anti-inflammatories, while the chilli will spice things up and help keep that metabolism going.
Of course, the creamy caramel taste is always welcome too! Serve with white or brown rice.
Ingredients 500g chicken breasts, sliced into 3-4cm pieces
1/4 cup caster sugar
1/3 cup water
1 tbs fish sauce
1 tbs lemon juice
1 tbs vegetable oil
bunch spring onions, thinly sliced
2 red chillies, sliced thinly
1 bunch baby bok choy/ pak choi, chopped
Heat the sugar in a pan over a medium heat, and swirl until sugar caramelises.
Remove pan from heat and add the water. Place back on a medium heat and allow the caramel to dissolve.
Stir through the fish sauce and lemon juice, bringing to the boil and letting it simmer for 2 minutes. The liquid should become syrupy.
Heat the oil in a wok over a medium heat. Stir fry the spring onions and chilli for 2 minutes.
Transfer sauce to wok and bring to the boil. Then add the chicken and cook for 2 minutes before adding the bok choy.
Cover and simmer until the chicken is cooked through and the bok choy leaves have wilted. Remove from heat and serve with rice and extra chilli if required.