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chicken and tenderstem broccoli stirfry

Tenderstem Broccoli and Chicken StirFry

A simple but easily varied stir-fry recipe
Course Lunch
Cuisine Asian
Keyword asian, broccoli, chicken, stir fry
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 243 kcal
Author Fiona Maclean

Ingredients

  • 1 skinless chicken breast
  • 8-10 pieces tenderstem broccoli
  • 1 piece root ginger
  • 1 chilli (chilli sauce can be substituted)
  • 1 handful fresh coriander
  • 1 tablespoon soy sauce I use light, low salt for cooking
  • 100 g straight to wok noodles I like rice noodles
  • 1 clove garlic
  • 1 lime (a tablespoon of rice wine vinegar can be substituted)

Instructions

  1. Cut the chicken breast into 'fingers' along the grain of the meat
  2. Trim the tenderstem
  3. Peel and chop the ginger, garlic and chilli (removing chilli seeds unless you want things REALLY hot)
  4. Chop the coriander
  5. Put the chicken, coriander, garlic, chilli, soy and ginger into a bowl and squeeze lime juice in. Mix well.
  6. Heat a little sunflower or sesame oil in a wok till just smoking.
  7. Add the chicken, herbs and spices and marinade liquid and cook for about a minute, stirring constanty
  8. Add in the tenderstem and cook for a further 2 minutes if necessary adding a little water, continuing to stir
  9. Add in the noodles and cook for a further one to two minutes if necessary adding a little water, continuing to stir
  10. Serve garnished with a few fresh coriander leaves
Nutrition Facts
Tenderstem Broccoli and Chicken StirFry
Amount Per Serving
Calories 243
* Percent Daily Values are based on a 2000 calorie diet.