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
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.
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.
Add 2 tbsp. water and 3 tbsp. Chinese rice wine. This will help the broccoli to steam slightly.
Cook for several minutes.
When the wine/water has reduced slightly, add 1 tsp. fish sauce, 3 tbsp. oyster sauce and 1 tsp. sugar.
Cook for several more minutes until the sauce is syrupy.
Check for seasoning and serve.