Tenderstem Broccoli and Chicken StirFry recipe
| Serves | 2 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Meal type | Lunch, Main Dish |
| Allergy list | Soy, Wheat |
| Misc | Serve Hot |
| Description | A simple but easily varied stir-fry recipe |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1 skinless chicken breast
- 10 pieces tenderstem broccoli
- 1 piece root ginger
- 1 chilli (chilli sauce can be substituted)
- 1 handful fresh coriander
- 1 tablespoon soy sauce (I use light, low salt for cooking)
- 3.5oz straight to wok noodles (I like rice noodles)
- 1 clove garlic
- 1 lime (a tablespoon of rice wine vinegar can be substituted)
Directions
Step 1
Cut the chicken breast into 'fingers' along the grain of the meat
Step 2
Trim the tenderstem
Step 3
Peel and chop the ginger, garlic and chilli (removing chilli seeds unless you want things REALLY hot)
Step 4
Chop the coriander
Step 5
Put the chicken, coriander, garlic, chilli, soy and ginger into a bowl and squeeze lime juice in. Mix well.
Step 6
Heat a little sunflower or sesame oil in a wok till just smoking.
Step 7
Add the chicken, herbs and spices and marinade liquid and cook for about a minute, stirring constanty
Step 8
Add in the tenderstem and cook for a further 2 minutes if necessary adding a little water, continuing to stir
Step 9
Add in the noodles and cook for a further one to two minutes if necessary adding a little water, continuing to stir
Step 10
Serve garnished with a few fresh coriander leaves
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