If you have time, you can marinate your chicken for 2 hours to help infuse the flavour into the meat. However, my hubby made this recipe recently and I forgot to tell him he needed to marinate the chicken. He made it all within 20 minutes and it was still just as delicious.
I have added onion, capsicum, carrot and broccoli into the stir-fry but don't limit yourself to this. You can add whatever you can find in the fridge.
Chinese Chicken Stirfry
Author: Katrina Springer
1 teaspoon minced ginger
2 teaspoon minced garlic
1 tablespoons bbq sauce
2 tablespoons brown sugar
1/4 cup soy sauce
2 tablespoons Chinese cooking wine
600g chicken breast, thinly sliced
2 tablespoons peanut oil
1 red onion, cut into wedges
1 red capsicum, chopped
1 carrot, sliced
1 1/2 cup broccoli florets
450g packet fresh hokkien noodles
1 teaspoon sesame oil
Place ginger, garlic, bbq sauce, sugar, soy sauce and wine into a large bowl, mix.
Add chicken, toss through sauce over to coat.
Refrigerate for 2 hours.
Heat frying pan on medium-high heat, add 1 tlb of peanut oil.
Add chicken, cook for 3-4 minutes or until browned, transfer to a bowl.
Cook noodles in a separate bowl, using packet instructions.
Heat remaining oil, add vegetables, cook for 5 minute or until just cooked.
Add chicken to wok, heat through.
Using a fork separate noodles. Add noodles to frypan and drizzle sesame oil over top.