1 Place the chicken in a non-metallic bowl and add the soy sauce, rice wine or sherry, salt, 1/2 tsp pepper, 1 tsp sesame oil and the cornflour. Mix well to combine and place in the fridge to marinate for 30 minutes. 2 If you are using Chinese broccoli, cut it into 4cm/1 1/2" segments. If you are using ordinary, separate the broccoli heads into small florets, then peel and slice the stems. 3 Blanch in a pan of boiling salted water for 1-2 minutes until just tender and immerse in cold water. Drain thoroughly. 4 Heat a wok or large frying pan over a high heat until hot. Add the groundnut oil, and when it is slightly smoking, add the garlic, ginger and remaining 1/2 tsp pepper. 5 Stir-fry for a few seconds, add the chicken and stir-fry for four minutes or until the chicken is sealed and browned. 6 Add the blanched broccoli, chillies and fish sauce to the pan, adding the stock or water as needed. Stir-fry at a moderate to high heat for four minutes or until the chicken is cooked and the broccoli is heated through. 7 Add the oyster sauce and remaining 2 tsp sesame oil and stir-fry for another two minutes. Serve at once with some rice, if liked. Recipe by: Food & Drink
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4|
|Calories from Fat: 119 (47%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 94mg||29 %|
|Sodium 1338.4mg||46 %|
|Potassium 379.9mg||10 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 7.1g|
|Protein 24.2g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 253
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