Deliciously moorish, this recipe uses free range chicken, shallow fried until crisp, stir-fried with broccoli and a spicy and sweet Asian sauce. Served with steamed rice.
30 Minutes. A dish even the fussiest eaters will love.
300g Free range chicken tenders
1 medium head Broccoli
1 cup Long grain rice
1/2 cup Cornflour
For the sauce
1 tablespoon Chilli bean sauce
2 tablespoon Soy sauce
2 tablespoon hoisin
1/2 tablespoon Cornflour
1/2 tablespoon white sugar.
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with fork.
Prepare chicken, broccoli & sauce
Cut chicken into 2cm pieces. Combine chicken in a bowl with flour. Cut broccoli into florets. Cut stem into bite sized pieces. Combine all ingredients for the sauce in a small bowl.
Cook chicken & broccoli
Bring a fry pan to a medium to high heat with a generous drizzle of olive or any light oil. Cook chicken for 2 – 3 minutes each side till golden and crispy then remove from pan. Cook in batches so not to overcrowd the pan. In the same pan, cook broccoli for 2 minutes, add a splash of water to help steam. Add the chicken back to the pan with the sauce and toss to combine. Remove from heat.
Serve rice into bowls and top with stir-fry.
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