Easy Chinese Chicken Stir Fry with Tenderstem® broccoli
Method
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Mix all the sauce ingredients together and set aside.
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Heat a large wok, add the oil and cook the cashew nuts so they turn from cream to a deep golden brown. Remove from the wok, reserving the oil in the wok.
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Add the Tenderstem® broccoli, carrots, Chinese cabbage and chestnut mushrooms to the wok and, on a medium to high heat, cook the veg, constantly stirring to add a bit of colour. Remove from the wok. There should be some remaining oil – if not, top up with 1 tbsp sesame oil.
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Add the lower part of the spring onions (the lighter shade of green as they take longer to cook), and fry for 30 seconds to get the flavours going. Pop in the sliced chicken thighs and cook until nearly cooked through (roughly 5 minutes), then add the chilli and the spring onion tops and cook for another 30 seconds or so.
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Add the cooked veg back into the wok back along with the cashew nuts and cooked noodles and then pour in the sauce and let it sizzle and reduce so it goes a deep rich brown colour – this takes about 3 minutes.
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Garnish with some coriander sprigs, serve with lime slices or wedges and enjoy!
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