Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
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.