• Note: This recipe moves quickly so make sure everything is measured before beginning. You also want to steam your rice before starting and steam your broccoli. I have easy recipes for both on the site.

Tenderized Chicken (optional but great!)

• This is a method I learned from Nagi at RecipeTin Eats and it’s called velveting your chicken. It’s a chicken tenderizing method that results in super soft chicken just like a Chinese restaurant. This is optional, but I never skip it. Begin by adding your sliced chicken breast or thigh into a medium sized bowl. Sprinkle with bicarb soda and mix. Pop back in the fridge for 20 minutes. Then transfer to a colander and rinse well under cold water. Get rid of as much of the water as you can. Pat with a paper towel as well as you can. Pop back in the fridge until ready to use!

Stir Fry Sauce

• Begin by adding the corn starch and soy sauce to a large jug and use a spoon to combine well. Then add the remaining ingredients and stir until well combined. Set aside.

Stir-Fry

• Add the oil and garlic to a large deep frypan or wok that’s been preheated on medium high heat. Allow to cook for 30 seconds before adding the onion. Cook for 3 minutes.
• Add the chicken and stir until cooked on the outside. The small amount of bicarb left on the chicken (if you tenderized it) will weirdly turn the onions green which is normal!
• Once cooked, about 3 minutes, add the sauce and stir. It will thicken and turn glossy. Bring to a simmer before turning the heat down to low, cook for 6 minutes.
• Turn the heat off and finish by adding the steamed broccoli. Serve with rice or noodles.