Ginger Chicken Stir-Fry with Pak Choi and Spinach

Instructions

1. 1

   Slice the chicken breast into thin strips.

2. 2

   Peel and finely grate the fresh ginger.

3. 3

   Wash and chop the pak choi into bite-sized pieces. Rinse the spinach and set aside. Peel the carrot and cut it into thin matchsticks or julienne strips.

4. 4

   Heat 1 tablespoon of olive oil in a large wok or frying pan over medium-high heat.

5. 5

   Add the chicken strips to the pan and season with salt and pepper. Stir-fry for 4-5 minutes until the chicken is golden and cooked through. Remove the chicken from the pan and set aside.

6. 6

   Add the remaining 1 tablespoon of olive oil to the pan. Add the grated ginger and stir-fry for 30 seconds until fragrant.

7. 7

   Add the carrot and pak choi to the pan. Stir-fry for 2-3 minutes until they begin to soften.

8. 8

   Add the spinach and cooked chicken back to the pan. Stir-fry for another 1-2 minutes until the spinach is wilted and everything is heated through.

9. 9