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Chicken and broccolini stir-fry

  • 0:35 Prep
  • 0:14 Cook
  • 4 Servings


  • 1/4 cup hoisin sauce
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 tablespoon dry sherry (optional)
  • 500g chicken thigh fillets, trimmed, sliced
  • 2 tablespoons Alfa One rice bran oil
  • 1 red onion, cut into thin wedges
  • 1 bunch broccolini, trimmed, halved
  • 410g can baby corn, drained, rinsed, halved lengthways
  • 440g shelf-stable hokkien noodles
  • 1/4 cup dry-roasted cashew nuts


  • 1
    Combine hoisin sauce, garlic, ginger and dry sherry (if using) in a glass or ceramic bowl. Add chicken. Stir to coat. Cover. Refrigerate for 20 minutes.
  • 2
    Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a bowl. Repeat with oil and remaining chicken mixture.
  • 3
    Heat remaining oil in wok. Swirl to coat. Add onion. Stir-fry for 1 to 2 minutes or until softened. Add broccolini and 1 tablespoon cold water. Cover for 30 seconds. Add corn. Stir-fry for 2 to 3 minutes or until broccolini is bright green and just tender. Return chicken and any juices to wok. Add noodles and cashews. Stir-fry for 1 to 2 minutes or until heated through. Serve.

Source: taste.com.au


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