INGREDIENTS

■ 450g|1lb de-boned chicken, cut to bite-sized pieces

■ 2 tablespoons of light soy sauce

■ salt and pepper

■ pinch of sugar

■ 4 tablespoons of oil, separated

■ 1 red onion, cut to 5mm|1/8"wedges

■ 1/4 onion, finely diced

■ 1 pack x 250g|8oz pickled mustard greens, chopped roughly

■ 1 x 150g|6oz bamboo shoots, drained and chopped

■ 1 cup|240ml of chicken stock

■ 1 tablespoon of corn starch mixed with an equal amount of water

DIRECTIONS

1. Trim and cut the chicken to bite sized pieces and season with the soy sauce, salt, pepper and a little sugar. Set aside to marinate.

Cut the the red onion to wedges, and finely dice the onion. Drain the bamboo shoots and roughly chop. Rinse the pickled mustard greens with cold water, drain and roughly chop.

2. Heat 2 tablespoons of oil in a large frying pan, on medium heat cook the onions until softened then add the bamboo shoots, the mustard greens cook and stir for 3 minutes.  Add the stock, heat to a boil and then reduce the heat and simmer for 5 minutes. Transfer the vegetables and liquid to a bowl.

Heat the remaining oil in the pan and stir fry the chicken pieces until cooked, add the vegetables and juices back to the pan, stir to combine, mix in the corn starch paste and continue to cook until hot and the sauce thickens slightly. Serve with steamed rice.

NUTRITION ESTIMATES

1 serving (of 4): 313calories, 21.8g fat (1.8g saturated fat), 0mg cholesterol, 948mg sodium, 10.8g carbohydrates (1.6g sugars, 3.6g fibre), protein 23.2g.