Peanut Chicken And Broccoli Stir Fry Recipe
Summary
Ingredients
| 660 g chicken thigh fillets, sliced thinly | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| White onion | 1 Medium, thinly sliced | |
| Capsicum | 1 Small, thinly sliced | |
| 250 g broccoli, cut into florets | ||
| Bean sprouts | 100 Gram | |
| Peanuts | 1/4 Cup (16 tbs), toasted | |
| MARINADE | ||
| MARINADE | 1/4 Cup (16 tbs) | |
| 2 tablespoons green ginger wine | ||
| Garlic | 2 Clove (5gm), crushed | |
| 2 tablespoons plum sauce | ||
Directions
1. Combine chicken and marinade in large bowl. Cover; refrigerate 3 hours or overnight.
2. Drain chicken from marinade; reserve marinade. Heat 2 tablespoons of the oil in wok or large frying pan. Stir-fry chicken in batches until cooked through; remove chicken from wok.
3. Heat remaining oil in wok; stir-fry onion until soft. Add capsicum and broccoli; stir-fry until vegetables are just tender.
4. Return chicken, bean sprouts and reserved marinade to wok; stir-fry until mixture boils. Serve sprinkled with peanuts. marinade Combine ingredients in medium bowl; mix well.
2. Drain chicken from marinade; reserve marinade. Heat 2 tablespoons of the oil in wok or large frying pan. Stir-fry chicken in batches until cooked through; remove chicken from wok.
3. Heat remaining oil in wok; stir-fry onion until soft. Add capsicum and broccoli; stir-fry until vegetables are just tender.
4. Return chicken, bean sprouts and reserved marinade to wok; stir-fry until mixture boils. Serve sprinkled with peanuts. marinade Combine ingredients in medium bowl; mix well.
Chef
