Parsnips with Celery & Spring Onions

Number of Servings: 3


- 250g diced chicken breasts
- 60g spring onions
- 380g parsnips
- 250g celery
- 1tsp corn flour
- 1tsp ground ginger
- 2tbsp soy sauce
- 1tsp brown sugar
- 2tbsp olive oil

1. Coat chicken breasts with a mixture of 1tsp corn flour, ½tsp ground ginger, and 1tbsp soy sauce. 

2. Chop the veggies.

3. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate.

4. Stir fry spring onions for 2 minutes, and then have them transferred to a plate.

5. Add parsnips together with ½tsp ground ginger to the pan. Cook for 5 minutes. Next, add celery, 1tbsp soy sauce, and sugar, and cook for another 5 minutes.

6. Add chicken and spring onions back to the pan. Cook for the last 5 minutes.

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