This is a great budget friendly stir fry sauce where you can swap out the protein to your liking. I've used chicken which gets a quick marinade, then it's straight into the pan with ginger, garlic, and crunchy broccolini. Toasted cashews bring the bite, and a glossy soy-oyster sauce ties it all together.
Category
Dinner
Servings
4
Prep time
10 minutes
Cook time
10 minutes
This is a great budget friendly stir fry sauce where you can swap out the protein to your liking. I've used chicken which gets a quick marinade, then it's straight into the pan with ginger, garlic, and crunchy broccolini. Toasted cashews bring the bite, and a glossy soy-oyster sauce ties it all together.
Ingredients
- 500g chicken breast, thinly sliced
- 1 tsp cornflour (cornstarch)
- 1 tsp Shaoxing (Chinese cooking wine)
- 2 tsp (marinade) + 1 tbsp (sauce) light soy sauce
- 2 tbsp neutral oil (peanut/ canola/ vegetable)
- thumb-size piece fresh ginger, finely grated
- 4 cloves garlic, finely grated
- 4 spring onions, thinly sliced, green and white parts separated
- 1 bunch broccolini, blanched
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 75g (½ cup) toasted cashews (or peanuts)
- pinch MSG (optional)
- steamed rice, to serve
Directions
Marinate chicken
Place the chicken in a large bowl, add the cornflour and toss well to coat.
- Stir through the Shaoxing and 2 tsp light soy sauce, then marinate for 10 minutes to 1 hour.
- Blanch the broccolini in salted boiling water for 3 minutes, then drain and refresh under cold water.
Cook chicken
Heat half the oil in a wok over high heat.
- Sear the chicken in batches, until just browned, then set aside.
Create Your Stir Fry
Heat the remaining oil in the wok. Cook the white part of onions, ginger and garlic for 30 seconds, stirring.
- Add the and blanched broccolini and cook until they start to soften, tossing.
Return the chicken to the wok and stir in the oyster sauce and light soy sauce, cashews, green part of the onions and MSG (if using). Toss well then remove from the heat.
- Serve immediately with steamed rice.
Recipe notes
Substitutions
You can substitute the chicken breast for chicken thighs if you like, both will work well. Or go another protein like pork or beef.
You can throw in any veg you have lying around the fridge like snow peas, capsicum or baby corn.
You can also swap out the cashews for peanuts or remove the nuts all together.
Storage
Ideally eat this immediately after cooking, but if you have leftovers store them in an airtight container refrigerated for up to 5 days.
Serving ideas
You could serve this chicken with some egg or wheat noodles, or try rice noodles for a gluten free option other than the steamed rice.
