Recipe for Chicken Stir Fry with Rice Noodles, Mushrooms and Broccoli
1/4 cup Soy sauce (for marinating the chicken)
1 tbsp. Honey (for marinating the chicken)
1/2 Chicken Breast, sliced and cubed
1/2 tbsp. Oil
3 Garlic cloves,
1/2-1 Green Pepper
1 tbsp. Fresh Ginger
3 Green Onions, sliced (reserve green part for garnish)
1 cup Mushrooms, sliced
1 cup Broccoli Florets, blanched
Pinch of Salt and Ground Black pepper or a splash of soy sauce
1/2 tbsp. Oil
1 tbsp. Oyster Sauce
Handful raw unsalted cashews *optional
1/2 lb. (8 oz/227g) Rice Noodles (I used Thai Rice noodles)
Splash Lite Soy Sauce to taste
Green Onions, green part
Slice and cube the chicken breast. I used half because it was quite big, you may use a whole chicken breast if you wish.
In the bowl combine soy sauce and honey, stir to combine. Add chicken to the bowl and mix to coat cubed chicken breast. Submerge the chicken so the marinade is completely covering the chicken. Allow it to marinate for at least 15 minutes and up to one hour.
Boil about 2 cups of water, drop in sliced fresh Broccoli florets. Keep it in the rolling water for 20 seconds, take it off and wash under cold water, drain and set aside. It’s like a quick hot and cold bath. This keeps the colour and it takes away the roughness of broccoli without losing too much of the health benefits or crunchiness.
While the chicken is marinating, heat the wok with 1/2 tablespoon of oil and add sliced garlic. STIR so the garlic does not burn – keep moving and turn the heat to medium or medium-low temperature, depending on your stovetop. Stir fry for about 20 seconds before adding pepper.
Add diced green pepper, you may use more pepper and different varieties (red, yellow, orange). I had only green at the moment so that what I used. Cook by stirring constantly for about a minute.
Add minced ginger, you may use a press, but mincing works just as good. Stir fry for 20 seconds everything together.
Add sliced mushrooms and stir well. If you do not eat chicken at all use more mushrooms to sub it or add about 1/2 cup of firm cubed tofu.
Add blanched broccoli to the mixture and stir for a minute.
Add a PINCH of salt and ground black pepper to season the veggies, you may also add a splash of soy sauce instead. Stir very well, then transfer Stir Fried vegetables to a large bowl. Set aside.
Wipe clean your work, add oil and heat on medium heat.
Add marinated chicken and cook it until done, for about 5-6 minutes. It is ok if some of the soy sauce-honey marinade drops in the wok, but discard the rest.
Put the vegetables back into the wok and stir everything together to combine.
Add oyster sauce and stir. Then add a handful of cashews, it is optional to add peanuts, bamboo shoots, chestnuts, etc. Nutty flavors add a character to the stir fry. IF the sauce is too liquidy for you, you can mix 1/2 tbsp of cornstarch or flour with 3-4 tbsp water. mix in the bowl or a cup until lump free, and pour a bit at the time while stirring until you reach the right smooth consistency.
Cook Rice Noodles according to the package instructions. I boiled water, added noodles in the pot and turned the heat off. Place the lid on and allow it to steam up until it reaches the right “al dente” texture, about 5-7 minutes. Drain and wash under cold water.
Add the noodles in the wok, and stir, again on medium high temperature.
Add a splash of soy sauce, just to taste, you may add more later.
Lastly, garnish it with reserved green onions and sesame seeds.
Serve immediately and enjoy!
Recipe provided courtesy of Sandra’s Easy Cooking food blog.