Chicken And Broccoli Stir Fry
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)
Mix water, cornflour, stock powder and oyster sauce.
Brown chicken in batches in a little oil.
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.
Shorten veg cooking time
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.