2 tbsp groundnut oil
2 skinless free-range chicken breasts, cut into strips
1 tsp grated fresh ginger
1 star anise
½ tsp finely chopped fresh red chili
2 pak choi, stems separated
4 tbsp gluten free soy sauce
2 tbsp balsamic vinegar
handful fresh flatleaf parsley
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh chives
In a large frying pan or wok, heat the groundnut oil over a medium high heat.
Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.
Add the ginger, star anise and chili, and cook for a further 30 seconds.
Add the pak choi and stir fry for another 3-4 minutes until they are all lightly cooked.
Finish with the gluten free soy sauce, balsamic vinegar and fresh herbs.
Stir together briefly and serve immediately.
Recipe adapted from: Good Food