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Ingredients
- 500 gm chicken thighs boned but not skinned
- 1 Tbsp. light soy sauce
- 1 Tbsp. rice wine or possibly dry sherry
- 2 tsp cornflour
- 1 tsp roasted sesame oil
- 400 gm fresh broccoli
- 2 Tbsp. groundnut oil
- 3 clv garlic finely sliced
- 2 x bbsps shredded ginger
- 2 Tbsp. dry citrus peel soaked and finely minced
- 2 Tbsp. chilli bean sauce
- 2 tsp roasted sesame oil
Directions
- Cut the chicken into large bite sized pcs.
- In a bowl combine the chicken with the soy sauce rice wine a tsp. of salt and half a tsp. of black pepper with the cornflour and sesame oil.
- Mix well and let it marinate for at least 30 min in the refrigerator.
- Bring a large pot of salted water to the boil.
- Separate the broccoli into florets and peel and slice the stems.
- Add in the florets and stems to the pot and blanch for several min.
- Drain then shock them in cool water to prevent further cooking.
- Drain and set aside.
- To prepare the sauce heat a wok or possibly frying pan over a high heat.
- When it is warm add in the oil.
- As the oil starts to smoke add in the garlic ginger citrus peel a tsp. of salt and half a tsp. of grnd pepper.
- Stir fry for a few seconds add in the chicken and stir fry for 4 min or possibly till the chicken is browned.
- Add in the liquid removed broccoli and 3 Tbsp. of water.
- Stir fry for a further 4 min till the chicken is cooked and the broccoli thoroughly heated through.
- Add in the chilli bean sauce and sesame oil and continue to stir fry for 2 min.
- Serve at once with boiled or possibly steamed rice.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 2 servings | |
| Calories 666 | |
| Calories from Fat 455 | 68% |
| Total Fat 50.93g | 64% |
| Saturated Fat 11.98g | 48% |
| Trans Fat 0.44g | |
| Cholesterol 166mg | 55% |
| Sodium 642mg | 27% |
| Potassium 807mg | 23% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.26g | 2% |
| Protein 38.56g | 62% |
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