3 tbsp soy sauce or tamari
1 tbsp toasted sesame oil
1 tbsp grated fresh ginger
2 garlic cloves, grated or finely chopped
Soba (buckwheat) noodles or wholewheat egg noodles
1 tbsp olive or groundnut oil
500g chicken strips or 3 chicken breasts, finely sliced into strips (4 boneless skinless sliced chicken thighs would also work here)
2 heads fresh broccoli, florets roughly sliced and stalks sliced very thinly into matchstick strips (you don’t have to use the stalks but it makes a nice addition)
3 spring onions, finely sliced
3 tbsp sesame seeds
1 red chilli, de-seeded and finely sliced (optional)
Veg Portions / Serving:
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | addsomeveg.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare broccoli that the whole family will enjoy.
This chicken & broccoli stir-fry is really simple and quick to make – an easy family meal with plenty of veg!
Make the sauce by mixing together the soy sauce, sesame oil, grated ginger and garlic in a small bowl. Set aside. Cook the noodles according to packet instructions while you make the stir-fry. Heat the oil in a large frying pan or wok set over medium-high heat. Add the chicken strips and fry for 2-3 mins until cooked through. Add the broccoli and stir-fry for another 2-3 mins, until starting to lose a little of its raw ‘crunch’. Pour over the sauce and cook for another 1-2 mins, then add the drained noodles and toss everything together well. Take off the heat and serve, topped with spring onions, sesame seeds and chilli (if using).
Mix it up: swap the chicken for prawns or steak strips for a different protein. Use rice noodles and serve with hot chicken or vegetable stock ladled over the stir-fry in bowls for more of an Asian broth dinner. Up the veg content by adding baby corn, sugar snap peas and/or halved cherry tomatoes for some added sweetness. You could also always skip the noodles and serve with cooked rice instead.