Chicken, broccoli and mushroom stir-fry
Stir-fried chicken, broccoli and
mushrooms coated in a fragrant Chinese inspired sauce.
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon toasted sesame oil
1 cup chicken or vegetable stock
1 tablespoon cornstarch (cornflour)
3 tablespoons peanut or canola oil
20 oz (340g) uncooked skinless chicken breast — cut into bite-size
1 head broccoli — cut into small florets
10 button mushrooms — wiped clean and quartered
1 tablespoon finely grated fresh ginger
2 garlic cloves — minced
MIX together the soy sauce, hoisin
sauce, sesame oil and stock in a small bowl. MIX the cornstarch to a
paste with 1 tablespoon of water in another small bowl. HEAT a wok
or large frying pan over a high heat, add 1 tablespoon of the oil
and stir-fry the chicken for 3 minutes. REMOVE the chicken from the
wok and set aside on a plate. HEAT the remaining oil in the wok and
stir-fry the broccoli for 4 minutes. ADD the mushrooms and stir-fry
for 2 minutes. ADD the ginger and garlic and stir-fry for 1 minute.
RETURN the cooked chicken to the wok then, stirring continuously,
add the sauce mixture and cornstarch paste until the sauce is heated
through. SERVE with rice or noodles.
Variations: You can make this stir-fry with fresh tuna,
shrimp, squid or tofu in place of chicken. Add a handful of cashews
or almonds, or use green beans or snow peas instead of broccoli.