Recipe by Droopy Drawers, By Lucy Lastic
One of my family's favourite stir fry meals, I normally serve it with steamed or boiled rice. Or for a treat I'll make fried rice. I've never tried it with stir-fry noodles but I'm sure it would turn out fine. I always double the sauce as I love it when the rice soaks it up. But I have written it here as it is in the recipe. From 1001 recipes for pan or wok.
Top Review by LARavenscroft
Yummy! Very good and very easy chicken stir fry. Like the author, I doubled the sauce recipe as we like lots of sauce. I also added a can of water chestnuts as my daughter loves them and we do too. Will definitely make this agin. Made for Aus/Nz Recipe Swap #15.
- 100 g broccoli (Cut into florets)
- 100 g baby corn
- 4 chicken breast fillets
- 2 1⁄2 cm piece fresh ginger
- 1 bunch spring onion
- 2 carrots
- 3 tablespoons oil (I normally use olive or grapeseed, as they're all I buy)
FOR THE SAUCE
- 150 ml chicken stock
- 1 tablespoon soft dark brown sugar
- 1 tablespoon cornflour
- 1 tablespoon soy sauce
Directions See How It's Made
- Bring a wok of water to the boil. Blanch the broccoli and corn in the water for 2 minutes.Drain well.
- Cut the chicken into strips, peel and slice the ginger into thin matchsticks. Trim and diagonally slice the spring onions. Peel and cut the carrots into matchsticks.
- Wipe the wok with paper towel and heat oil until almost smoking. Add the chicken and stir-fry until golden and cooked through. Transfer to a plate and keep warm.
- Stir-fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and baby corn, cooking for 1 minute.
- Whisk together the sauce ingredients until smooth and well blended. Add to the pan, along with the chicken. Bring to the boil and simmer for a further 2 minutes, or until heated through.
- Serve over rice.