Chicken Broccoli Stir Fry (extra saucy!)

Method

1. Optional Chinese restaurant tenderise chicken – toss chicken with baking soda, leave 20 min, rinse, pat dry. (Chicken becomes “velvety” like Chinese restaurants!)

   500 g breast, thinly sliced1½ tsp baking soda (bi-carb)

2. Sauce: Mix cornflour and soy first, then mix in everything else.

   2 tbsp cornflour/cornstarch3 tbsp soy sauce, all purpose or light1½ tbsp Chinese cooking wine or Mirin3 tbsp oyster sauce2 tsp sesame oilwhite pepper

3. Heat oil in very large wok or skillet over high heat. Cook garlic and onion 30 sec, add chicken and cook 2 min until fully cooked through.

   2 tbsp oil2 cloves garlic cloves, finely minced½ onion sliced500 g breast, thinly sliced

4. Add broccoli, water and Sauce. Stir, simmer 2 min until sauce turns into thickened glossy sauce. Serve over rice!

   400 g broccoli florets, broken/cut into small bite size pieces1¼ cups water2 tbsp cornflour/cornstarch3 tbsp soy sauce, all purpose or light1½ tbsp Chinese cooking wine or Mirin3 tbsp oyster sauce2 tsp sesame oilwhite pepper

Per serving, estimated: 270 kcal · 31 g protein · 15 g carbs · 10 g fat