Chicken & Broccoli Stir Fry

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Chicken & Broccoli Stir Fry

Recipe by Justine Schofield

pax icon 4 person   | time 45 minutes
 

Ingredients

Stir Fry:

  • 2½ cups liquid stock chicken style
  • 1 small carrot sliced thinly at an angle
  • 1 head of broccoli, divided into floret
  • 1 double chicken breast divided length wise in half and then in half again and then sliced thinly against the grain and at an angle (about 700 gr.)
  • 2 tbsp corn starch
  • 1 tbsp AYAM™ Sesame Oil
  • 3 tbsp vegetable or light olive oil for stir frying

Finishing Sauce:

  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 shallot sliced
  • 2 tbsp liquid stock chicken style
  • 2 tbsp AYAM™ Sweet Chilli Sauce
  • 1 tbsp light AYAM™ Light Soy
  • 2 tbsp AYAM™ Dark Soy Sauce
  • 1 tbsp AYAM™ Hoisin sauce
  • 2 tbsp AYAM™ Oyster Sauce
  • 1 tsp AYAM™ Sesame Oil

Noodles:

  • 200 gm pack AYAM™ Thai Rice Noodles
  • 1 extra cup of liquid stock chicken style
 

Method

  1. In a bowl, place 1/2 cup of stock, and add the chicken slices. Rest for as long as you can.
  2. Bring to boil 2 cup of stock and blanch the broccoli florets for 1 minute. Remove florets to add to wok later, but keep the liquid.
  3. Add the extra cup of liquid stock to the broth where you boiled the broccoli and bring to boil. Add noodles and cook following manufacturer’s indications. Set aside.
  4. Add and massage the corn starch and the sesame oil to the chicken. While the chicken is marinating prepare the sauce.
  5. In a bowl place all the sauce ingredients, mixing thoroughly.
  6. On medium-high heat, in a frying pan or wok heat oil and stir fry the chicken pieces, in batches. Remove chicken to a plate.
  7. Add carrots to wok and stir fry for 30 seconds, add the reserved broccoli and stir fry for another minute.
  8. Return chicken to the wok, add the reserved noodles and the finishing sauce mixing well together.