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
2 hours 15 mins
2 hours 35 mins
- 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.
- Toss noodles with chicken and vegetables.
By Kat – The Organised Housewife