I love stir-fries and often do one using whatever ingredients are to hand but this recipe caught my eye and sounded really tasty using just chicken and two vegetables. The savoury sauce was lovely and tangy and very reminiscent of food served in Chinese restaurants. It was definitely a hit with us and one which I will be repeating very shortly.
Another bonus of this dish is that it takes only one pan, and also only a few ingredients so is very quick and easy to get ready.
To make it gluten-free, I used gluten-free Oyster Sauce and Tamari instead of Soy Sauce. I also used coconut sugar instead of refined sugar.
INGREDIENTS for 4 (or 2 very hungry people)
1lb chicken breasts, cut into small cubes
1 tablespoon olive oil (or oil of choice)
2 cups broccoli florets
1 cup sliced mushrooms
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
¼ cup Oyster sauce (gluten-free)
¼ cup chicken stock
1 teaspoon coconut sugar
2 teaspoons toasted sesame oil
1 teaspoon Tamari
1 teaspoon cornflour
Sea salt and freshly ground black pepper
Heat 1 tablespoon oil in a large fry pan and add broccoli and mushrooms and cook for about 4 minutes, until just tender.
Add the ginger and garlic and stir fry for 30 seconds more. Remove from pan and cover.
Add remaining oil to pan. Season chicken and add to pan in single layer. Cook for 3 to 4 minutes on each side until golden brown and cooked through. If necessary, cook the chicken in batches.
Add the vegetables back into the pan and cook for 2 minutes until piping hot.
Whisk (in a bowl) the Oyster sauce, chicken broth, sesame oil and Tamari. Mix the cornflour in another bowl with 1 tablespoon of cold water.
Pour sauce over the chicken and vegetables and cook for 30 seconds. Add the cornflour and cook for 1 more minute.
Serve with rice of your choice; alternatively rice noodles.
Recipe adapted from Dinner at the Zoo
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.