Last week I was really keen for something fresh yet hearty. I was also craving something chinese inspired… and seeing as greasy take-away wasn’t really an option I headed to the fridge. Seeing as I’d just eceived a food connect delivery I found everything I needed to make San Choy Bau. It just popped into my head and once I had decided to make this I was pretty excited. It was exactly what I was craving. Fresh, crunchy, zingy, a little spicy and wholesome. I had a few requests for the recipe after posting it on instagram (find me: claireoyoga). So here it is!

What you’ll need (for two people)

  • 2 free-range + organic chicken breasts
  • 1/2 red capsicum
  • 1 brown onion
  • 1/2 bunch of spring onions
  • 1/4 cup coriander
  • 1 inch of ginger
  • 2 tbls tamari/shoyu
  • 2tbls rice wine
  • 2 tbls coconut oil
  • 1 red chilli
  • 2 garlic cloves
  • 8 medium cos lettuce leaves
  • 5-6 shitake mushrooms
I used a mini food processor to do all the dicing. Totally optional, but makes like super easy!

What to do:

  • First mince the chicken in the food processor
  • (After cleaning it) I then diced the onion
  • Heat coconut oil in a deep pan
  • Sweat the onion off and added in the chicken on low for 2-3 minutes
  • Add in diced garlic, ginger and chilli for 2 minutes
  • Add in diced shitake mushrooms
  • Add in rice wine + tamari
  • Add in diced red capsicum, spring onions for 2 minutes
  • Take off heat and stir in coriander
  • Meanwhile, rinse and clean lettuce leaves

Side salad:
  • Steam Kale or Silverbeet spinach 
  • Dry off
  • Toss in juice of one lemon + oil of your choice (olive/coconut/sesame)
  • Toss sprouts (chef’s choice!)
  • Season with himalayan rock salt + black pepper
Voila – serve it up rustic style in the pan and dig in!
Enjoy + saha to you.
Signing off with an exhale. 
Pause. Listen. Live.
Claire x 


2 Comments to “CHICKEN SAN CHOY BAU”

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