Tenderstem Broccoli and Chicken StirFry recipe
|Prep time||5 minutes|
|Cook time||5 minutes|
|Total time||10 minutes|
|Meal type||Lunch, Main Dish|
|Allergy list||Soy, Wheat|
|Description||A simple but easily varied stir-fry recipe|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 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)
Cut the chicken breast into 'fingers' along the grain of the meat
Trim the tenderstem
Peel and chop the ginger, garlic and chilli (removing chilli seeds unless you want things REALLY hot)
Chop the coriander
Put the chicken, coriander, garlic, chilli, soy and ginger into a bowl and squeeze lime juice in. Mix well.
Heat a little sunflower or sesame oil in a wok till just smoking.
Add the chicken, herbs and spices and marinade liquid and cook for about a minute, stirring constanty
Add in the tenderstem and cook for a further 2 minutes if necessary adding a little water, continuing to stir
Add in the noodles and cook for a further one to two minutes if necessary adding a little water, continuing to stir
Serve garnished with a few fresh coriander leaves
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