Ingredients
600g chicken breast fillets
3 tbsp vegetable oil
250g broccoli
cut into florets
3 cloves garlic
sliced
½ cup flaked almonds
2 tbsp shao hsing wine
1 tsp salt
2 shallots
sliced (garnish)
2 tbsp coriander leaves
(garnish)
2 tbsp shao hsing wine
2 tbsp cornflour
Equipment
- 1 wok
- 1 non-stick frypan
- 1 bowl
Instructions
- Cut chicken into 1/2cm thick slices. Combine in a bowl with marinade ingredients. Cover and refrigerate for 30 minutes.
- Heat 1 tablespoon of oil in a wok or non-stick frypan. Add half the chicken and cook, stirring, for 2 minutes. Remove and set aside. Repeat with another 1 tbsp oil and remaining chicken.
- Add broccoli and cook, stirring, for 30 seconds. Set aside.
- Heat remaining oil over medium heat. Add garlic and almonds and cook for 30 seconds, stirring continuously and being careful not to burn. Return chicken and broccoli to wok and toss well. Increase heat to high. Add shao hsing wine and cook for 30 seconds. Add salt and cook, tossing, for a further minute.
- Serve chicken with rice and garnish with sliced shallots and coriander leaves.
Notes
Tip
Shao hsing wine is a Chinese cooking wine. It is available in the Asian section of the supermarket.
Tip
You could substitute broccoli with Chinese vegetables, such as bok choy or gai lan, if you prefer.
