Place the chicken thighs In a bowl , add the ginger, kejap manis, soy sauce , rice wine vinegar , fresh ginger , chilli  and sugar , then mix everything together. Cover with cling film and refrigerate for around 1 hour or more. (At least 15 minutes)

When you’re ready, heat a wok and add the oil, then add the thick parts of the pak choi, spring onion whiter parts and carrot ad stir fry for 2 minutes. Then add the leafy part of the pak choi ad some fresh coriander, fry fro another 2 minutes then remove to a seperate dish. Add the marinated chicken to the wok along with all the sauce and fry for around 10 minutes, after 7 you will see the sauce turn into a glaze so reduce the heat a little.

Serve over the veggies and garnish with more coriander 

(Goes great with rice or noodles)

Serves 4 

Nutrition info per portion approx

Carbs 31g, fat14g, sat fat 3g, fibre 2g, protein 42g

Calories 418

♨️Reduce fat, swap thighs for breast meat

Hh🌱Increase fibre , add sugar snap peas, sweetcorn and swap white rice to brown