Ingredients
- 1 tsp sesame oil
- 1 tsp Maggi Original Seasoning
- 1 tbsp light soy
- 1 1bsp ABC Sweet Soy Sauce for marinade & 2-4 tbsp for sauce (depending on preference)
- 2 tbsp oyster sauce
- 1/2 tsp ground white pepper for marinade & 1 tsp for sauce
- 2-3 cloves minced garlic (1 for marinade & 2 for stir fry)
- 500g chicken breast
- 3 spring onions
- 1-2 carrots
- 1 bunch bok choy
- 5 button mushrooms
- 1 head broccoli
- 1 tbsp bi-carb soda
- 1 tbsp sriracha
- 1-inch grated ginger
Method
- Slice chicken breast thinly. Marinade chicken breast with 1 tbsp ABC Sweet Soy, 1 tbsp light soy, 1 tsp Maggi Original Seasoning, 1/2 tsp ground white pepper, 1 clove minced garlic. To get that delicious tender, velvety texture to your chicken, add 1 tbsp bi-carb soda and allow to marinade in the fridge for 15 minutes while you prepare your veg.
- Start by cutting 1 head of broccoli into florets, cut 1-2 carrots into julienne, cut the whites of 3 spring onions 1cm on bias, cut the greens of the spring onions into 4cm batons, separate the leaves of 3 bok choy, thinly slice 4-5 button mushrooms, grate 1 tsp ginger and 1-2 cloves garlic, set aside whilst you prepare the stir fry sauce.
- The sauce really comes down to your personal taste. For a base I started with 2 tbsp oyster sauce, 1 tbsp light soy, 1 tsp ground white pepper, 1 tbsp siracha, and to help sweeten and balance, I added 2 tbsp ABC Sweet Soy. This creates a rich, dark sauce that will coat each bite and enhance that umami taste. Give it a good stir and have a taste. If you prefer it spicier add more siracha, if you're like me and prefer it a bit sweeter, add another tbsp or two of the ABC Sweet Soy. Now we're ready to par boil the hokkien noodles and start heating the wok. At this stage, take the chicken out of the fridge to take the cold edge off.
- Start by bringing a pot of water to a slow boil. Add the noodles to the water and softly agitate to separate the noodles for 30-60 secs. Drain and place under cold water or an ice bath. Allow to the noodles to dry - you can quicken this process by placing them on a baking tray with kitchen a towel and putting them into the fridge.
- Now we're ready to combine everything! This part all comes together very quickly, so have all your ingredients on hand. Start by ensuring the wok is super-hot/smoky-hot, add 1 tbsp neutral oil, and then add the chicken. Now the trick here is not to start stirring everything around too quickly. To get that great char, spread the chicken out using all the sides of the wok and allow to brown, then after 2 mins start stirring things around until cooked through. Transfer the chicken to a bowl for the time being. Add a little more oil to the wok, then add your ginger, garlic and spring onion whites, stir a little until the aromats start releasing, then add mushrooms to start browning. Once browned, add your hard vegetables - broccoli then carrot, stir fry for 2-3 mins, then add your bok choy and spring onion greens. Now it's time a to add the noodles. - allow the noodles to get some char by sitting them on the edge of the wok for 1-2 mins, then start mixing everything around. Put the chicken back in the wok, add the sauce, then toss to combine and coat everything. Once it all looks well-coated, add 1 tsp of sesame oil. You're now ready to serve and enjoy!
Product used in recipe
- ABC - Sweet Soy Sauce
