2 tbsp groundnut oil

2 skinless free-range chicken breasts, cut into strips

1 tbsp garlic infused oil

1 tsp grated fresh ginger

1 star anise

½ tsp finely chopped fresh red chili

2 pak choi, stems separated

4 scallions, sliced at an angle` (green end only)

2 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 garlic oil, ginger, star anise and chili, and cook for a further 30 seconds. Add the pak choi, spring onions. 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

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