Chicken & Broccoli Black Pepper Stir Fry
A favourite midweek dinner here. Both chicken & broccoli cooked in one pan, tossed with a super flavouful sauce that goes perfectly well with steaming hot white rice!
Ingredients
- 600 g chicken breast Cut bite sized
Marinate chicken with below and set aside:
- 1 tbsp soya sauce
- 2 tsp corn flour
In a small bowl mix together:
- 1-1.5 tsp course black pepper
- 3 tbsp oyster sauce
- 2 tbsp light soya sauce
- 1/2 tbsp dark soya sauce
- 2 tsp sugar
- 2 tsp vinegar
Others:
- 1 small onion sliced
- 1 broccoli Cut into bite sized pieces.
- Handful cashew nuts Toasted in Airfryer 180C for 3 mins.
Instructions
- In a wok or saucepan ( I use a saucepan), add in some oil and once heated add in onions. Saute until onion is soft.Add in broccoli and fry. About a minute later, push broccoli to the side (broccoli will continue to cook once chicken is added), add in bit more oil and add in chicken. Spread chicken out and leave to cook for 8-10 mins. Do not toss or touch chicken during this time. Let the bottom of the chicken nicely cook and char.
- Once brown and charred at the bottom, toss chicken and broccoli around till fully cooked. Add sauce and toss toss toss. Add a bit of water if you want more sauce.
- Scrape off any brown bits stuck to bottom of pan and mix in. Add cashews. Done.
Notes
Top Tips:
- Try not to leave out the cashews, it does add a good nice crunch to the dish but also is optional.
- If cooking for young kids, lessen the amount of black pepper.
- Let chicken nicely char and cook till nicely browned at the bottom.
- Eat warm with rice.