Chicken Stir-Fry
Recipe by Justine Schofield
Serve 2 | 
Prep 30 min | 
20 minutes
Ingredients:
- 2 tbsp macadamia oil
- 2 chicken breasts, finely sliced
- 1 knob of ginger, finely sliced
- 1 clove garlic, finely sliced
- 1 large bunch broccolini
- 1-2 tsp chilli crunch, plus extra to serve (optional)
Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy
- 1 tbsp palm sugar
- ½ tsp sesame oil
- 1 tsp corn flour, mixed with 1 tbsp water
Method
- Heat the wok with oil until it is smoking.
- In a bowl, combine the sauce ingredients except corn flour together.
- In bathces stir-fry the chicken briefly and then remove from the wok. Now add ginger and garlic and until slightly golden, followed by the broccolini. Return the meat to the wok along with the sauce. Toss to ensure everything is covered in the sauce. Add the corn flour mixture and chilli crunch if using, cook for a further 30 seconds and serve with extra chilli crunch.
