Ingredients
- 2 T vegetable oil
- 600g chicken thigh cubed
- 1 1/2 T bicarbonate soda
- 3 spring onions sliced in 6cm pieces
- 6 large garlic cloves finely chopped
- 2 carrots sliced into rounds
- 1 onion cut into wedges
- 1/2 head of broccoli cut into florets
- SAUCE
- 1/2 cup chicken stock
- 1 T cornflour
- 1 T Chinese Cooking Wine
- 1 T Soy Sauce
- 1 T Oyster Sauce
- 1 t Sesame oil
- 1/4 t white pepper
Method
- Place chicken in a bowl and sprinkle bicarbonate soda over top. Stir to coat. Cover and set aside for 15 minutes to tenderise chicken.
- Wash bicarbonate soda off. Make sure to rinse very well. Pat chicken dry with paper towel and set aside.
- Make sauce by mixing all ingredients together in a jug. Set aside.
- Add oil to wok. Add spring onions, carrot, onion and broccoli. Stir fry 2-3 minutes.
- Add chicken and stir fry until cooked.
- Add garlic and stir fry 1 minute.
- Give sauce a stir as cornflour will have settled to bottom of the jug. Add to wok
- Stir 1 minute
- Serve and enjoy
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Oyster Sauce
- Yeo's - Pure Sesame Oil
