Chicken And Broccoli Stir Fry

• servings: 3

Ingredients

600g chicken thighs cut into bite sized pieces

1 garlic clove, crushed

1 small onion, diced finely

1 medium carrot, thinly sliced and boiled 3 mins

250g broccoli, cut into small florets and boiled 2 mins

½ c water

1 t cornflour

1 t chicken stock powder

1 T oyster sauce

Chang’s crunchy fried noodles to serve (orange packet)

Directions

Mix water, cornflour, stock powder and oyster sauce.

Set aside.

Brown chicken in batches in a little oil.

Remove.

Add a little more oil and add veggies.

Cook until veggies have softened.

Return chicken to wok.

Stir blended water, cornflour, stock powder and oyster sauce mix and add to wok.

Stir until mixture boils and thickens slightly.

Serve with Chang’s crunchy noodles.

Notes

Shorten veg cooking time

Boil water

Add carrots and set timer for 3 mins

Add broccoli or cauliflower and boil another 2 mins.

Drain and plunge unto ice water to stop cooking process.