Chinese Chicken and Pak Choy

A healthier alternative to ordering a Chinese takeaway, that tastes just as good if not better! Get the recipe below!
Serves: 4
Preparation time: 10 mins
Cooking time: 15 mins


  • 6 tbsp Filippo Berio Mild & Light Olive Oil
  • 4 chicken breast fillets
  • 2.5cm piece root ginger, chopped
  • 1 clove garlic, chopped
  • 1 bunch spring onions, trimmed, halved and cut into lengths
  • 225g pak choy, trimmed
  • 1 tsp cornflour
  • ½ tsp Chinese 5 spice
  • 2 tbsp dark soy sauce
  • 150ml chicken stock


  1. Heat half the Filippo Berio Mild & Light Olive Oil in a large frying pan or wok; season the chicken skin with salt. Add the chicken skin side down to the pan and cook for 5 minutes or until the skin is crisp and golden. Remove from the pan and thinly slice.
  2. Wipe out the pan; heat the remaining Filippo Berio Mild & Light Olive Oil until hot then stir fry the sliced chicken for 5 minutes until golden.
  1. Add the ginger, garlic, spring onions and pak choy; stir fry for 3 minutes.
  2. Blend the cornflour to a smooth paste with the Chinese 5 spice and soy sauce. Add to the pan with the chicken stock and cook until the sauce boils and thickens. Serve with sesame noodles.