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Chicken, broccoli and mushroom stir-fry

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Chicken, broccoli and mushroom stir-fry
Stir-fried chicken, broccoli and mushrooms coated in a fragrant Chinese inspired sauce.

3 tablespoons soy sauce

2 tablespoons hoisin sauce
1 teaspoon toasted sesame oil
1 cup chicken or vegetable stock
1 tablespoon cornstarch (cornflour)
3 tablespoons peanut or canola oil
10 oz (300g) uncooked skinless chicken breast—cut into bite-size pieces
1 head broccoli—cut into small florets
10 button mushrooms—wiped clean and quartered
1 tablespoon finely grated fresh ginger
2 garlic cloves—minced


MIX together the soy sauce, hoisin sauce, sesame oil and stock in a small bowl. MIX the cornstarch to a paste with 2 tablespoons of water in another small bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 3 minutes. REMOVE the chicken from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the broccoli for 4 minutes. ADD the mushrooms and stir-fry for 2 minutes. ADD the ginger and garlic and stir-fry for 1 minute. RETURN the cooked chicken to the wok then, stirring continuously, add the sauce mixture and cornstarch paste until the sauce is heated through. SERVE with rice or noodles.

Variations: You can make this stir-fry with fresh tuna, shrimp, squid or tofu in place of chicken. Add a handful of cashews or almonds, or use green beans or snow peas instead of broccoli.



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