Rustle up this dish when time is short!


  • 4 breast of chicken (cut into strips)
  • 3 cloves of garlic (finely chopped)
  • 1 tsp coriander seeds
  • 1 tsp sichuan pepper
  • 1 bag of bok choi
  • 6 shii-take mushrooms
  • 1 carrot
  • florets of broccoli
  • finely chopped fresh ginger
  • 1 bunch of scallions
  • peanut oil
  • sesame oil
  • 1 bunch of fresh coriander
  • 120 ml mirin
  • 120 ml japanese soy sauce
  • 3 tblsp sake
  • 2 tblsp brown sugar


  • Begin by making the marinade: combine the sake, soy sauce, mirin and sugar in a large bowl and place the chicken strips in it. Leave for at least 30 minutes or prepare the day before.
  • Peel the carrot and slice into long strips with a vegetable peeler. Slice the scallions at an angle. Trim the bok choi and shred the leaves. Remove the mushroom stalks and slice the heads into strips.
  • Heat a wide frying pan or wok and pour 4 tbs of peanut oil into it: drain the chicken through a sieve, keeping the marinade and then mix the chopping garlic and ginger through it.
  • When the oil is hot and beginning to smoke (the flame should be quite high), toss in the chicken and begin to cook it, tossing it every so often.
  • After a couple of minutes and when it is cooked on each side, remove from the pan and set to one side.
  • Now throw in the ribbons of carrot with a little sesame oil. Cook quickly, then add the bok choi, shii-take strips, broccoli and the scallions.
  • Crush the pepper and coriander seeds (in a mortar for example or just with the back of a spoon) and throw these in too, before returning the chicken plus its juices and marinade to the pan.
  • Leave the ingredients to 'mesh' for 3 to 4 minutes.
  • It is now ready to serve. Toss in some chopped coriander leaves and garnish each plateful with the rest.

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