CHICKEN AND BROCCOLI STIR-FRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a wok over high heat. Add the cashews and stir-fry until golden, 3 minutes. Transfer to a plate.
- Heat 1 tablespoon of oil in the same wok over high heat. Stir-fry half the chicken until golden and almost cooked through, 5 minutes. Transfer to a plate. Repeat with the remaining chicken.
- Heat the remaining oil in the wok. Add the onion and stir-fry until tender, about 2 minutes. Add the broccoli and garlic. Stir-fry until bright green, about 2 minutes.
- Add the oyster sauce, soy sauce, and chicken to the wok. Stir-fry until hot. Add the cashews and toss well. Serve hot with the rice.
INGREDIENTS
- 5 tablespoons peanut oil
- 100 grams cashew nuts
- 1 kg boneless skinless chicken thighs
- 2 onions cut into thin wedges
- 2 head broccoli, broken into florets
- 5 cloves garlic, finely chopped
- 150 ml Chinese oyster sauce
- 5 tablespoons soy sauce
- Steamed jasmine rice, to serve
7 comments for “Chicken and Broccoli Stir-Fry”
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