Now I found a recipe, it looked good, I followed the recipe exactly, and added rice wine vinegar as per recipe, but I didn't like it. It had a tang to the dish from the vinegar, that I just didn't like. And on top of that I made the error or cooking the broccoli first, so it became a mushy mess of a dish, why I did that, I still do not know. But I knew the dish had potential. Now I rarely do this, but as I was so annoyed the dish did not meet my expectations, and now my husband has had two average stir frys, the very next day I made it again, my family were a little shocked, I never do that, but I just had to fix it. This time I made the adjustments that suited my family, and we loved it.
This is delicious. This is a saucy stir fry, the chicken is so soft, the broccoli has a bite to it (not a mushy mess), it's just so good, and so quick and easy to make.
I doubled the original recipe, feel free to halve it, if you are cooking for less people. I also added an extra 1/4 cup oyster sauce, and 1 tablespoon of soy sauce, as we like it.
To toast the sesame seeds, simply dry fry them until they just start to brown.
So if you are looking for a quick, easy and delicious midweek meal, look no further.
1 cup chicken stock
3/4 cup oyster sauce
1 tablespoon soy sauce
2 teaspoons Sriracha, optional
900g boneless, skinless chicken thighs, cut into bite-size pieces
Salt and freshly ground black pepper, to taste
4 tablespoons cornflour
2 tablespoons sunflower oil
2 tablespoon sesame oil
2 tablespoons freshly grated ginger
6 cloves garlic, finely chopped
6 cups broccoli florets
1 teaspoon toasted sesame seeds
Serve with steamed rice
Make the chicken stock mixture: In a small bowl, whisk together chicken stock, oyster sauce, soy sauce and Sriracha, if using; set aside.
Toast the sesame seeds.
Season chicken with salt and pepper, to taste, remember the chicken stock mixture will add salt.
In a medium bowl, combine chicken and cornflour.
Working in batches, heat some of the sunflower oil and sesame oil in a large wok (or frying pan) over high heat.
Add chicken to the wok in a single layer and cook until golden brown, about 4-5 minutes. Remove and set aside, repeat until all the chicken is browned. Return all the chicken along with the garlic and ginger, stir fry for about 30 seconds to a minute, just to take out the rawness of the garlic.
Stir in broccoli and pour in your chicken stock mixture, cook until broccoli is just tender and the chicken is cooked through, about 3-4 minutes.
Serve immediately, with rice, garnished with sesame seeds.
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