Main Ingredients:
3 oz. chicken, cut into strips
1 tsp. sesame oil
1 tsp. garlic, chopped
1 tsp. ginger, chopped
2 cups bok choy, roughly chopped
2 tbsp. green onion, chopped

Sauce Ingredients:
½ cup orange juice
½ tbsp. peanut butter
1 oz. soy sauce
½ tsp. corn starch
chili flakes to taste

Garnish:
1 tsp. sesame seeds

Method:

1. In a non-stick frying pan, cook chicken strips in sesame oil over medium heat until done. Remove chicken from pan. Reserve.

2. In same pan, add garlic and ginger. Sautée until light brown. Add bok choy and green onion. Turn heat to high, stir continuously until cooked, about 2-3 minutes. Turn heat to low, remove vegetables and arrange on plate.

3. Pre-mix all sauce ingredients in a small bowl. (Don’t worry if peanut butter doesn’t incorporate.) Add to pan on low heat. Stir until it boils a little. Add chicken to reheat. Arrange chicken on plate on top of vegetables and sprinkle with sesame seeds.

4. Enjoy!

Soosan, when Charlotte and I planned out the design, we used my place settings as a guide.

Here, see?

(are your walls multicoloured?)