XO Sauce Chicken & Broccoli Stir-Fry
I also whipped up another easy peasy stir-fry. And because I'd done all the prep work over the weekend, I managed a homecooked dinner after an interminable bluesy Monday, in under 15 minutes!
Ingredients (feeds 2-4 pax):
400gm chicken fillet, diced into 1" cubes and marinated in tare
2 medium heads broccoli, cut into florets, makes approx 5 cups
1 punnet shimeiji mushrooms, cleaned and separated
1/2 cup XO sauce (any bottled one from the supermarket will do, I personally like Crystal Jade's version)
3 cloves garlic, minced
2 tbsp canola oil
2 tbsp sesame oil
dried chilli flakes for garnishing
Directions:
1) Fry garlic in canola-sesame oil mix in pre-heated pan at low-medium heat until fragrant, taking care not to burn the garlic, about 1 minute.
2) Add shimeiji, turn up the heat to medium-high and toss through.
3) Add about 1 tbsp heap of XO sauce, stirring through, about 1 minute.
4) Turn up the heat to high, add chicken and toss through.
5) In the meantime, blanch broccoli in salted boiling water, about 1 minute stirring through.
6) Returning to the pan, add remainder of the XO sauce, toss through with the chicken.
7) The broccoli should be done by now. Drain.
8) Turn off the heat to the frying pan, and add the blanched broccoli. Toss through.
9) Garnish with a sprinkle of dried chilli flakes, for a bit of heat, before serving.
Ingredients (feeds 2-4 pax):
400gm chicken fillet, diced into 1" cubes and marinated in tare
2 medium heads broccoli, cut into florets, makes approx 5 cups
1 punnet shimeiji mushrooms, cleaned and separated
1/2 cup XO sauce (any bottled one from the supermarket will do, I personally like Crystal Jade's version)
3 cloves garlic, minced
2 tbsp canola oil
2 tbsp sesame oil
dried chilli flakes for garnishing
Directions:
1) Fry garlic in canola-sesame oil mix in pre-heated pan at low-medium heat until fragrant, taking care not to burn the garlic, about 1 minute.
2) Add shimeiji, turn up the heat to medium-high and toss through.
3) Add about 1 tbsp heap of XO sauce, stirring through, about 1 minute.
4) Turn up the heat to high, add chicken and toss through.
5) In the meantime, blanch broccoli in salted boiling water, about 1 minute stirring through.
6) Returning to the pan, add remainder of the XO sauce, toss through with the chicken.
7) The broccoli should be done by now. Drain.
8) Turn off the heat to the frying pan, and add the blanched broccoli. Toss through.
9) Garnish with a sprinkle of dried chilli flakes, for a bit of heat, before serving.
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