Chicken and Broccoli Stir fry
When I make stir fry, I usually put all sorts in it - bean sprouts, peppers, baby sweet corn, mangetout etc etc etc and my husband hates it because it's "full of bits".
Today, I restrained myself and used only a handful of main ingredients and to be honest, it was loads better!
I used:
2 chicken breasts, cubed,
1 red onion, diced,
2 garlic cloves, peeled and crushed,
1 thumb sized piece of ginger, peeled and finely diced,
Broccoli, separated in to small florets,
A handful of mushrooms, sliced,
1 tbsp of soy sauce,
2 tsp fish sauce,
1 tsp of sesame oil,
1 chicken stock cube dissolved in 150 mls of hot water
1 tsp of cornflour mixed with a little water.
Start by getting your frying pan hot and add the sesame oil. To this add garlic, ginger, onions let it cook and soften a little, stirring to ensure nothing starts sticking.
Throw in the chicken, fish sauce, soy sauce and cook for a couple of minutes; let the chicken get a bit of colour, give it a mix every now and again so it doesn't burn.
At this point, stir in the broccoli, get it coated with all the flavour in the pan, leave for a couple of minutes then add the chicken stock.
Get your pan on a really high heat so the broccoli and chicken are cooking but nothing is going to be over done and soggy. Throw in the sliced mushrooms, mix everything together.
Once the liquid has reduced to about half the amount, stir in a little of the cornflour, add a little at a time as you don't want it like gravy, just thick enough to coat the chicken and broccoli a little.
Season with salt and pepper. You probably won't need too much salt as you already have soy sauce and stock, so give it a taste first.
Serve with rice or noodles.
Today, I restrained myself and used only a handful of main ingredients and to be honest, it was loads better!
I used:
2 chicken breasts, cubed,
1 red onion, diced,
2 garlic cloves, peeled and crushed,
1 thumb sized piece of ginger, peeled and finely diced,
Broccoli, separated in to small florets,
A handful of mushrooms, sliced,
1 tbsp of soy sauce,
2 tsp fish sauce,
1 tsp of sesame oil,
1 chicken stock cube dissolved in 150 mls of hot water
1 tsp of cornflour mixed with a little water.
Start by getting your frying pan hot and add the sesame oil. To this add garlic, ginger, onions let it cook and soften a little, stirring to ensure nothing starts sticking.
Throw in the chicken, fish sauce, soy sauce and cook for a couple of minutes; let the chicken get a bit of colour, give it a mix every now and again so it doesn't burn.
At this point, stir in the broccoli, get it coated with all the flavour in the pan, leave for a couple of minutes then add the chicken stock.
Get your pan on a really high heat so the broccoli and chicken are cooking but nothing is going to be over done and soggy. Throw in the sliced mushrooms, mix everything together.
Once the liquid has reduced to about half the amount, stir in a little of the cornflour, add a little at a time as you don't want it like gravy, just thick enough to coat the chicken and broccoli a little.
Season with salt and pepper. You probably won't need too much salt as you already have soy sauce and stock, so give it a taste first.
Serve with rice or noodles.
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