Wholesome and comforting. Stir fried chicken and broccoli florets are stir fried and tossed in a sweet and savoury Chinese sauce. Served over rice with vegetable spring rolls on the side as an added bonus.
Cook rice. Boil water in a medium sized pot (3 cups for full size, 1.5 cups for half size). Once water is boiling, add rice. Stir and reduce heat to low, cover and cook for approx. 15 minutes until rice is tender and all water is absorbed. Fluff with a fork and set aside.
Meanwhile, heat a large nonstick skillet over medium high heat. Add the broccoli along with water (1/3 cup for half size, 2/3 cup for full size). Steam until the broccoli just turns tender and the water evaporates. Transfer the broccoli to a plate, wipe the pan with a paper towel held with tongs if there is any water remaining in the pan.
Return the skillet to the stove on high heat, add 2 Tbsp of canola oil (or any neutral flavoured oil). Spread the chicken in the skillet in a single layer. Allow to cook without touching for about 40 seconds, or until the bottom side is browned. Flip and stir fry until chicken is lightly charred on all sides.
Add the garlic and ginger, stir to cook for about 30 seconds and then add broccoli to pan along with sauce.
Reduce heat to medium and cook until sauce thickens, about 1-2 minutes.
Slice green onion. Serve stir fry immediately over cooked rice, garnish with sliced green onions. Enjoy!
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