Broccoli and Chicken Stir Fry is a very tasty, easy to prepare and filling dish that takes less than 15 minutes to make. The delicate chicken , the soft mung noodles and slight bite of the broccoli makes this an adventure for your tastebuds.
I like to add a little scattering of red cabbage at the end but while optional is recommended. It brings another texture to the dish like the sesame seeds. Each ingredients works with each other to create a main dish jammed with outstanding flavour. The flavours of the soy and oyster sauces with the amazing tase and aromas of the garlic and ginger. Finally the warmth and flavour of the red pepper/chilli flakes is the perfect finishing touch.
Broccoli and Chicken Stir Fry is still a favourite even after years, so much so my daughter makes it for her flatmates at university. Everything about this recipe is reasonably priced and on a budget, can be cooked in bulk and nothings wasted. This recipe is also a good method to use up any leftovers you have.
The combination of the garlic, ginger, soy sauce and oyster sauce is a brilliant method to get my grandchildren to eat vegetables. The now enjoy them even without the need for sauce.
Broccoli and Chicken Stir Fry
Ingredients
- 500 g chicken breasts
- 455 g broccoli florets
- 1 medium onion diced
- 1 inch ginger peel/mince
- 4 cloves garlic peel, slice
- 300 g mung bean noodles
- 1 tbsp oyster sauce
- 1 tbsp light brown sugar
- 60 ml dark soy sauce
- 3 tbsp corn starch
- 180 ml water
- ¼ tsp ground black pepper
- 2 tsp oil
- 150 g red cabbage
- 1 tsp red pepper flakes chilli flakes
Instructions
- Dice the chicken breasts into bitesize pieces.500 g chicken breasts
- In a small mixing bowl add the soy sauce, water, oyster sauce, sugar, red pepper flakes and black pepper and stir to combine. Add the 2 tablespoons of the corn starch and stir to combine. Put to one side until needed.1 tbsp oyster sauce, 1 tbsp light brown sugar, 60 ml dark soy sauce, 3 tbsp corn starch, 180 ml water, ¼ tsp ground black pepper, 1 tsp red pepper flakes
- Place a pan of water over a high heat and bring to a boil. When boiling, remove from the heat and put to one side to cool for a few minutes. Add the noodles and leave them to cook and become soft.300 g mung bean noodles
- Add the chicken to a bowl with 1 tablespoon of the corn starch and toss to coat the chicken.3 tbsp corn starch
- Add the oil to a frying pan/wok/skillet and place over a medium high heat. When the oil is piping hot add the coated chicken pieces to the pan and fry until browned all over and cooked through. Around 5 minutes.2 tsp oil
- Add the diced onions and cook for about 1-2 minutes before adding the garlic and ginger. Fry for another 1-2 minutes until you can smell the garlic and ginger aroma.1 medium onion, 4 cloves garlic, 1 inch ginger
- Transfer the content of the pan to a bowl and put too one side for a moment.
- Add the broccoli into the pan and cook for about 3- 4 minutes before adding the chicken, onion etc back to the pan and stir. The broccoli should be softened.455 g broccoli florets
- The noodles should be cooked by now so drain and add to the pan.
- Add the soy sauce mixture from earlier to the pan and stir to coat everything. The sauce will thicken as it heats up due to the corn starch.
- Finally and optional, add the sliced red cabbage and fry everything together for 1 minutes before serving.150 g red cabbage
