I love a stir fry it’s, a great way to have a no carb dinner but is also very tasty. The chicken in this was so tender and I love the amount of sauce you get as some stir fry’s can be a bit dry and the sauce too rich. This was light, healthy and delicious. The tenderising of the meat really does keep the juices in.
Ingredients (serves 4)
- 2 skinless chicken breast, cut into pieces
- 1 tbsp and 1 tsp corn flour
- 300ml chicken stock
- 2 tbsp soy sauce
- 50 ml oyster sauce
- large thumb piece of fresh ginger, peeled and finely sliced
- 2 medium garlic cloves, minced
- 2 tsp and 1 tbsp sesame oil
- 2 tbsp cooking oil (I used olive oil)
- 1 head of broccoli, cut into florets
- 1 shallot, sliced
- 1 pack (250g) of chesnut mushrooms, sliced
- Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1 tbsp each of soy sauce, sesame oil and cornflour, leave to tenderise for at least 30 minutes
- To make the sauce: in a bowl add the chicken stock, soy sauce, oyster sauce, ginger, garlic and 2 tsp sesame oil and stir until smooth. Set aside.
- Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry for 3 to 4 minutes or until browned. Remove chicken from the pan and set aside.
- Add another 1 Tbsp of oil to the same pan. Once oil is hot, add the broccoli florets, shallot and sliced mushrooms to the pan and stir-fry for 2 minutes
- Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly for about 5 minutes
- Add in the cooked chicken and cook for another minute or until heated through. Serve as a one pot or with rice.