Chicken – Broccoli Stir Fry

Ingredients:

02 Chicken breasts (diced into bite size)
02 Scallions (fine sliced)
03 Garlic cloves (minced)
2T. Ginger (minced)
2T. Red pepper (fine sliced)
3T. Oil
2C. Broccoli florets (medium)
3T. Stir fry sauce

For stir-fry sauce:

⅔C. Soy sauce
⅔C. Oyster sauce
½C. Chicken broth
⅓C. Spicy vinegar or rice vinegar
3 ½ T. Sugar
1T. Sesame oil (optional)
2T. Corn flour

Recipe:

In a wok heat some oil and sauté chicken until it’s slightly brown. Leave aside.

Heat some more oil in the same wok and sauté the broccoli for few minutes. It should retain its color and crispness.

Now add ginger, garlic, scallions and pepper to the wok with broccoli and toss until aromatic.

Add the chicken pieces and stir in the sauce, tossing it along to merge the flavors.

Check for salt and serve with jasmine rice.

Will be doing a veggie version soon…!

Stir-fried Spicy Chicken with Basil

Ingredients:

400G Chicken (bite sized)
4 Garlic cloves (minced)
½ T. Ginger (minced)
3 Red bell peppers (chopped)
6 Thai red chilies (finely chopped)
3 Shallots (thinly sliced)
1C. Basil leaves
12T. Stir-fry sauce

For stir-fry sauce:

⅔C. Soy sauce
⅔C. Oyster sauce
½C. Chicken broth
⅓C. Spicy vinegar or rice vinegar
3 ½ T. Sugar
1T. Sesame oil (optional)
2T. Corn flour

Recipe:

Mix all the ingredients for the stir fry sauce in a bowl and leave aside.

Heat oil in a wok. Add ginger, garlic, bell peppers, shallots and the red chilies.

Cook for 30 seconds over high heat or until fragrant. Add chicken and cook, breaking up lumps, for 4 minutes or until cooked through.

Add the stir fry sauce little by little stirring occasionally, for 1 minute or until heated through.

Add basil and remove from heat. Serve the stir-fry with rice and a deep fried egg.

Tip: store the remaining stir-fry sauce in an airtight container. Keep refrigerated.