A quick meal with Oriental inspiration.
Ingredients
2 tablespoons olive oil
2 chicken (chicken breast meat cut into strips)
2 cloves garlic (crushed)
1 head broccoli (cut into small florets)
6 scallion (thinly sliced)
1 cup mushroom (button mushrooms, halved)
3 tablespoons oyster sauce
1 tablespoon soy sauce
4 tablespoons broth (chicken broth or stock)
1 lemon (juice only)
3 ounces bean sprout
Instructions
Heat 1 Tbs of olive oil in a large pan or wok and add the chicken strips.
Fry for approximately 5 minutes turning continuously and until cooked through. Remove from pan onto plate and set aside.
Heat the remaining 1 Tbs of oil in the same pan and add the ginger and garlic.
Cook on low heat for approximately 1 minute taking care not to burn the garlic.
Add the broccoli, onions and mushrooms and cook for a further 5 minutes.
Return the chicken to the pan and add the sprouts, soy and oyster sauced, stock and lemon juice. Cook for a further 1 to 2 minutes.
Toss well and serve.
Yield
4 servings
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Notes
Sprinkle with cashew nuts if desired. This recipe should be gluten free but check the ingredients in the sauces and chicken stock.
Source
easy, stir fry
poultry, vegetables, dinner
American food recipes
Food in U.S.A.
Food in U.S.A.