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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. After a couple of minutes and when it is cooked on each side, remove from the pan and set to one side.
  6. 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.
  7. 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.
  8. Leave the ingredients to 'mesh' for 3 to 4 minutes.
  9. It is now ready to serve. Toss in some chopped coriander leaves and garnish each plateful with the rest.