23 January, 2017
Chicken and broccoli stir fry with rice
Chicken and broccoli stir fry with rice, a delicious recipe that is ready in under 30 minutes, and the perfect choice if time is short, but you don’t want to compromise on taste. Healthy, easy to make, and delicious, what a winner!
Lunar Chinese New Year
The Lunar Chinese New Year is just around the corner, and 2017 is the Year of the Rooster. It’s high time we got the woks ready to treat ourselves with some classic Asian recipes. I absolutely love Chinese food, and l cook it pretty often. When l used to live in London, l always wanted to join the New Year celebrations in China Town, since I could get there in just about 15-20 minutes by bus, but for some reasons, every single year on that very day the weather was miserable with heavy rain and strong winds. I just couldn’t be bothered to leave the house on that weather, nevermind standing in an overcrowded place and get soaked to the bones. Shame though, l am sure it would have been a fantastic show.
So why not have your own Chinese feast from the comfort of your own house, it’s super easy and just amazingly tasty. Chicken and broccoli is always a great choice, no matter the cooking technique. Stir frying just makes the food taste so great, even if it is only vegetables. The secret is to cook it on very high heat, so do use an oil that has a high smoking point, like groundnut or sunflower oil. If you don’t have chicken, I have a few other favourite stir fry recipes, like Mushroom pepper stir fry with rice, which is a great vegan/vegetarian recipe and Spicy prawn noodles, if you like seafood and don’t mind a bit of heat. What about you, what is your favourite one?
Chicken and broccoli stir fry with rice, a healthy meal that is ready in under 30 minutes. A great choice if you want to celebrate the Lunar Chinese New Year with an authentic Asian recipe.
- 250 g diced chicken breast
- 1 head of broccoli
- 1 cup rice
- 2 spring onions
- 3 garlic cloves
- 2 cm fresh ginger root
- 2 tbsp vegetable oil
- 1/4 tsp salt
- 1 tbsp soy sauce
- 1/2 tbsp sesame sauce
- 3 tbsp Chinese stir fry sauce
- 1/2 tbsp rice vinegar
Rinse the rice under cold water, add to a pan, cover with 1 1/3 cups of cold salty water, and cook on a low heat until all the water has been absorbed.
Turn off the heat, cover the pan with a lid, and leave the rice to rest for 5 minutes.
Remove the lid, and use a fork to fluff the rice up. Set aside.
In a wok, heat up one tablespoon of vegetable oil, add the chicken, season with salt, and stir fry on a high heat for about 5 minutes until the chicken is golden brown and cooked through.
Remove the chicken from the wok, wipe it clean so that any chicken bits left can be removed, then add the other tablespoon of oil and heat it up.
Cut the spring onions, garlic cloves, ginger and stir fry for 30 seconds, then add the broccoli cut into smaller florets.
Stir fry the broccoli for 2 minutes until slightly tender, with still a little bit of a crunch.
Add the cooked chicken, sesame oil, soy sauce, rice vinegar and the Chinese stir fry sauce, mix everything well, then remove the wok from the heat.
Serve the stir fried chicken and broccoli on a bed of rice.
You can garnish the plate with chopped spring onions, parsley or sesame seeds.