Chicken Broccoli Stir Fry (saucy!)

I’m a little behind on publishing new recipes thanks to a certain furball (she glares at golden mass at her feet) so for the next little while I’ll keep your feeds filled with recipes from the archives. 😊 Maybe you’ve tried them, maybe it’s something new for you! First up - a SAUCY broccoli chicken stir fry. It’s gotta be saucy when using loads of broccoli cause florets are sponges for sauce. Sauce should squirt in your mouth when you bite into them! 😁 - N x ❤️ Chicken Broccoli Stir Fry (saucy!) SAUCE: 2 tbsp cornflour/cornstarch 3 tbsp soy sauce , all purpose or light (not dark soy) 1 1/2 tbsp Chinese cooking wine or Mirin* 3 tbsp oyster sauce (sub Vegetarian Oyster Sauce) 2 tsp sesame oil, Dash of white pepper (sub black) STIR FRY: 2 tbsp oil , peanut, vegetable or canola 1/2 onion , sliced, 2 garlic cloves , finely minced 500g/1 lb chicken thighs or breast, thinly sliced 400g/ 14 oz broccoli florets , broken/cut into small bite size pieces (2 medium heads, ~5 cups) COOKED (steam/boil), 1 1/4 cups water 1. Optional Chinese restaurant tenderise chicken – toss slices with 1 1/2 tsp baking soda, leave 20 min, rinse, pat dry. Highly recommend for breast, not critical for thigh. 2. Sauce: Mix cornflour and soy first, then mix in everything else. 3. Heat oil in very large wok or skillet over high heat. Cook garlic and onion 30 sec, add chicken and cook 2 min until fully cooked through. 4. Add broccoli, water and Sauce. Stir, simmer 2 min until sauce turns into thickened glossy sauce. Serve over rice! * Secret to real Chinese restaurant food! Sub: Reduce oyster to 2 tbsp, sub the water in recipe with LOW SODIUM chicken stock.

Good

% Daily Values based on a 2,000 calorie diet