Chinese Takeaway In 5 by Wan Kwoklyn;

Author:Wan, Kwoklyn; [Kwoklyn Wan]
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2020-11-05T00:00:00+00:00

1 large chicken breast (about 170g/6oz), cut into bite-sized slices

4 tbsp Stir-Fry Sauce (see recipe or use shop-bought)

300g (10oz) broccoli florets

1 garlic clove, finely chopped or grated

1 tbsp cornflour (cornstarch) mixed with 2 tbsp water

From the store cupboard

2 tbsp vegetable oil

1 tsp sugar

Put the chicken slices into a large bowl, add half the Stir-Fry Sauce and massage into the chicken; set to one side for 20 minutes.

While the chicken is marinating, bring a saucepan of water to the boil and blanch the broccoli florets for 2–3 minutes; drain and set to one side.

Heat a non-stick wok over a medium heat, then add the oil and garlic, frying for 30 seconds until fragrant and taking care not to burn the garlic. Add the marinated chicken slices and gently fry for 2–3 minutes until nearly cooked through. Add the blanched broccoli along with 375ml (1½ cups) water, the sugar and the remaining 2 tablespoons of Stir-Fry Sauce. Bring to the boil and then turn down to simmer for 3 minutes.

Give your cornflour mixture a good stir, then slowly drizzle it into the sauce, stirring continuously. Once the sauce has thickened, remove from the heat and serve.

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