Chicken chilli stir-fry
- Cut skinned and boned chicken into long strips. Crush garlic, peel and slice finely. Cut chilli in half lengthwise, remove seeds and chop flesh finely. Wash and trim celery. Slice into thin strips. Wash snow peas and cut into lengthwise strips. Wash red pepper. Cut in half, remove seeds and slice flesh finely. Wash bok choy and slice finely lengthwise.
- Heat a nonstick wok or frying pan. Add chicken and cook briefly on all sides until just cooked. Remove from pan. Add garlic, chilli, celery, snow peas and pepper. Toss for one to two minutes. Add Shanghai bok choy, hot chicken stock and chicken. Cook for two minutes. Toss through oyster sauce.
- Serve garnished with toasted sesame seeds.
Note: Shanghai bok choy has thick green stems, not white, and is smaller than standard bok choy.