1 1/2 lb boneless chicken breasts
salt & pepper to taste
2 tbsps chopped spring onions
1 lb bok choy
1 lb red peppers, cut in 2" strips
8 fl oz basic chicken stock
2 tbsps butter
2 tbsps creme fraiche
Instructions...
1) Cut the chicen breasts into strips 3" x 1/4 " wide. In
a medium sized bowl combine with the salt, pepper and
spring onions.
2) Cut the bok choy stalks crosswise away from the stem.
Seperate the individual stalks and the central core.
Divide the stalks lengthwise using the point of a knife.
Cut the stalks into 2" peices. Cut the core diagonally
into thin slices.
3) Heat the chicken stock and butter in a medium sized pan.
Add the chicken and simmer for three mins. Remove with
a slotted spoon.Strain the stock into a bowl through a
fine meshed sieve then return to pan.
4) Add the peppers and bok choy and cook over a moderate
heat for two minutes. Remove the vegetables with a
slotted spoon. Add salt and pepper and creme fraiche,
and reduce the liquid by half.
5) Return the chicken and vegetables to the sauce. Cook
briefly until the vegetables are heated through. Serve
immediately.
