We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slightly freeze the chicken breast to make slicing easier, then cut into thin slices.
Marinate with salt, pepper, vegetable stock powder, and a little corn flour. Let it rest for 15 minutes.
Heat oil in a non-stick pan and pan-fry the chicken on high flame until lightly browned. Remove and keep aside.
In the same pan, add a little more oil, sliced ginger, and spring onion bulbs. Saute until fragrant.
Add blanched broccoli and stir-fry for a minute.
Add the cooked chicken back into the pan. Season with soy sauce, vegetable stock powder, and salt if needed.
Pour in a little water for the gravy, cover, and cook for a few minutes until everything comes together.
Add a corn flour slurry at the end to slightly thicken the sauce. Turn off the heat and finish with chopped spring onions.
Serve hot with rice and a sunny side up egg.
Want to keep this recipe for later? We can email it to you!
Slightly freezing the chicken makes it easier to slice thinly.
Adjust the amount of soy sauce and salt according to your taste preference.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used, but they may require a slightly longer cooking time.
How can I make the dish spicier?
Add some sliced chili peppers or a dash of chili sauce to the stir-fry.
Is there a substitute for corn flour?
You can use all-purpose flour or arrowroot powder as a substitute for corn flour.
Can I use frozen broccoli?
Yes, but make sure to thaw and drain it well before adding to the stir-fry.
How do I make a corn flour slurry?
Mix equal parts of corn flour and water until smooth, then add to the dish to thicken the sauce.
