Oyster sauce chicken with Chinese leaf | Recipe Cart | Recipe Cart

Ingredients

• 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips
• pinch salt
• pinch ground white pepper
• 1 tbsp oyster sauce
• 1 tbsp cornflour
• 2 tbsp rapeseed oil
• 1 garlic clove, finely chopped
• 2.5cm/1in piece fresh root ginger, peeled and grated
• 1 red chilli, seeds removed and finely chopped
• 1 tbsp Shaoxing rice wine or dry sherry
• 150g/5½oz Chinese leaf, sliced into 5cm/2in chunks
• 50ml/2fl oz vegetable stock
• 2 tbsp tamari or low-sodium light soy sauce
• 1 tsp toasted sesame oil
• 2 spring onions, sliced diagonally, to garnish
• 150g/5½oz green beans, cooked, to garnish
• freshly cooked jasmine rice, to serve