A delicious one pan stir fry using pantry staples, chicken and broccoli with a nice hit of ginger and quick stir fry action!
Okay so I exaggerate. No quick toss toss fire flaming over the wok kinda stir fry action you see in the chinese restaurant kitchens. But there is some toss toss. Let’s start with adding the minced ginger and garlic to the oil. I’ve used a saucepan here.
Don’t let the garlic burn so a quick fry will do and in go the broccoli. I add in some water to let it steam off and let it turn a bright green.
I add in the chicken and allow it to sit for a while. Then I toss it around with the broccoli – scraping up any bits at the bottom – and in go the stir fry sauce which will bring it all together.
We have this with steaming hot rice and a side of cut chilli. The hero of the dish is the ginger – it adds such a restaurant style flavour to the dish. Defnitely on my list of meals to make on weeknights!
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Chicken & Ginger Stir Fry
- 500 g chicken breast cubed
- 1 tbsp light soya sauce
- 1 tsp grated ginger
- 1/2 tsp baking soda
- 2 tsp corn flour
Combine together in a small bowl:
- 2 tbsp oyster sauce
- 2 tbsp light soya sauce
- 2 tsp dark soya sauce
- 1/2 tsp sugar
- 1 garlic clove minced
- 1 small piece ginger minced or sliced
- Dash of sesame oil
- 1 medium sized broccoli cut into bite-sized pieces
- Heat up a wok or saucepan and add in 2-3 tbsp oil. When heated, add in minced/sliced ginger followed by garlic. Fry for about 30 seconds and add in broccoli. Toss around and add a little bit of water to allow broccoli to cook and turn bright green. After few minutes, add in chicken.Let chicken sear at bottom, when nicely browned at bottom, then toss around together with broccoli.
- Add in sauce and scrape up any bits stuck to bottom of wok/saucepan and mix. Switch off heat and add a dash of sesame oil. Done.
- I mince up my ginger for this dish. So you get a nice ginger hit but it's not too overpowering. It pairs very well with the chicken and broccoli.
- Just like all stir-fries, have all your ingredients ready before you start frying.
- Eat warm with rice and a side of cut chilli.