Empty My Fridge
$2 stir fry sauce
Ingredients
- Chicken breast · thinly sliced500 g
- Cornstarch1 tsp
- Shaoxing wine1 tsp
- Soy sauce2 tsp + 1 tbsp + 1 tbsp
- Vegetable oil2 tbsp
- Ginger · finely grated
- Garlic · finely grated4 cloves
- Scallion · thinly sliced4
- Tenderstem broccoli1 bunch
- Oyster sauce1 tbsp
- Cashew · toasted75 g
- MSG
- Rice
Instructions
- Put the chicken slices in a large bowl, add the cornflour and toss to coat.
- Stir in the Shaoxing wine and 2 tsp light soy sauce. Marinate for 10 minutes to 1 hour.
- Blanch the broccolini in salted boiling water for 3 minutes, drain and refresh under cold water.
- Heat half the oil in a wok over high heat. Sear the chicken in batches until just browned, then set aside.
- Heat the remaining oil in the wok. Stir-fry the white parts of the onions, ginger and garlic for 30 seconds.
- Add the broccolini and toss until it starts to soften.
- Return the chicken to the wok. Stir in the oyster sauce, 1 tbsp light soy sauce, the cashews, the green onion parts and MSG if using. Toss well, then take off the heat.
- Serve immediately with steamed rice.
Summarized from Andy Cooks's video. Watch it for the details.
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GarlicGingerScallionRiceChicken breastCashewBroccoliTenderstem broccoli
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