You could use broccoli here if preferred instead of bok choy. This is a great all in one pan dish that can be brought straight to the table for serving.


Equipment: Wok or frying pan
Serves: 2

  • 1 tbsp sunflower oil 
  • 2 chicken breasts, thinly sliced
  • 2cm piece of fresh ginger, peeled 
  • 3 celery sticks
  • 3 tbsp hoisin sauce
  • 1 tbsp tomato ketchup
  • 1 tsp Chinese five-spice
  • 1 tbsp soy sauce
  • 2 pak choi
  • Small handful coriander



  1. Have a large wok or frying pan hot over a high heat Add the oil to the pan followed by the chicken and fry for a minute, tossing to coat in the oil and to colour on each side.
  2. While the chicken is cooking grate the ginger, thinly slice the celery and add to the chicken, cook for another minute. 
  3. Roughly chop the pak choi and add it to the pan along with the hoisin sauce, ketchup, soy and Chinese five-spice. Add a splash of water and cook, stirring, for another minute.
  4. Serve with a sprinkle of coriander leaves.