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Vietnamese chicken & broccoli stir-fry

Serves:

2

Cook Time:

15

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Notes

If you don't have Chinese rice wine, you can replace it dry sherry, dry white wine, or replace with water and Chinese rice wine with 75ml chicken stock.

Ingredients

  • 1/2 tsp. freshly ground black pepper

  • 1 tsp. fish sauce

  • 1 tbsp. soy sauce

  • 3 chicken thigh fillets, sliced

  • 2 tsp. light olive oil/vegetable oil

  • 1/2 onion, cut into thin wedges

  • 1/2 head broccoli, stem thinly sliced and the rest cut into small florets

  • 2 tsp. garlic paste/2 garlic cloves, crushed

  • 2 tbsp. water

  • 3 tbsp. Chinese rice wine

  • 1 tsp. fish sauce

  • 3 tbsp. oyster sauce

  • 1 tsp. sugar

  • Noodles/rice to serve


Method

  1. Combine the black pepper, fish sauce and soy sauce in a dish, add the chicken and marinate for as long as you have, up to overnight.

  2. Heat the oil in a large frying pan or wok, and add the onion. Cook on a high heat until starting to char slightly, and add the chicken (and its marinade), garlic and broccoli and stir-fry over a high heat for a couple of minutes. The broccoli should be starting to colour.

  3. Add 2 tbsp. water and 3 tbsp. Chinese rice wine. This will help the broccoli to steam slightly.

  4. Cook for several minutes.

  5. When the wine/water has reduced slightly, add 1 tsp. fish sauce, 3 tbsp. oyster sauce and 1 tsp. sugar.

  6. Cook for several more minutes until the sauce is syrupy.

  7. Check for seasoning and serve.

Nutrition

kcal

266

fat

9.4

sat fat

0.7

carbs

10.6

sugars

4.3

fibre

2.1

protein

26.7

salt

1.3

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