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Stir Fry Chicken with Broccoli
Stir Fry Chicken with Broccoli

Ingredients

1 lime
1 (140ml) tin coconut milk
1 tablespoon soy sauce
1 1/2cm piece fresh ginger, peeled and finely diced
1 tablespoon light brown sugar
1 teaspoon cornflour
1/2 teaspoon green curry paste, optional
2 tablespoons vegetable oil
1 onion, halved and sliced
6 garlic cloves, crushed
1 head broccoli, cut into small florets, stalks thinly sliced
250g button mushrooms, halved
3 Saint Meat's Chicken breast fillets or thigh fillets, cut into thin strips
1/4 cup finely sliced fresh basil

Method

  1. Grate the zest of the lime and squeeze 1 tablespoon of the juice into a small bowl. Add the coconut milk, soy sauce, ginger, sugar, cornflour and if you are using it, the curry paste then mix together. Set aside.
  2. Heat 1 tablespoon of the oil in a wok or large frying pan over a high heat. Add the onion and garlic and stir fry for 2 minutes until slightly softened. Add the broccoli florets and stalks then the mushrooms and continue to stir fry for a further 2 minutes. Transfer to a bowl.
  3. Heat the remaining oil in the wok. Add the chicken and stir fry for 2 minutes until light golden. Add the coconut milk mixture and return the vegetables to the wok then stir fry for 1 minute to thicken. Cover and simmer for 2 minutes, or until the chicken is cooked through and the vegetables are just tender. Sprinkle with the basil, toss together briefly and serve at once.