Broccoli and Chicken Stir-Fry

INGREDIENTS:

Broccoli Florets 12-14 (blanched and cooled)
Chicken Thighs, boneless, cut into thin strips 200 grams
Carrots, cut into thin half-moon 1/4 cup
Garlic, minced 1 tbsp
Soy Sauce 1 tbsp
Sesame Oil 1 tbsp
Black Pepper Powder 1/2 tsp
Oyster Sauce 2 tbsp
Chicken Stock or Water 1/4 cup
Salt to taste
Oil 2-3 tbsp

METHOD:

Serving Size: 3-4

In a bowl, marinate the chicken with salt, soy sauce, black pepper powder, and sesame oil. Let it rest for 30 minutes.

Stir-fry the chicken pieces until nicely seared and almost cooked. Remove and set aside.

Sauté the garlic, then add the broccoli and carrots. Stir-fry on high heat for 3-4 minutes to keep them crisp and dry.

Return chicken to the pan. Add oyster sauce and toss well to coat.

Add a splash of chicken stock or water, then toss over high heat until the moisture evaporates and everything turns dry and glossy.

Garnish with fried garlic and toasted sesame seeds and serve with steamed rice or noodles and a light cucumber salad.

Comments

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