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Jeremy Pang’s Chicken and Broccoli Stir-Fry

A mouth-wateringly simple stir fry dish that you can attempt at home, this scrumptious recipe made its preview on the BBC’s Blue Peter. Deliciously rewarding, we recommend using our School of Wok range to create up this recipe for yourself.

Prep Time

5 minutes

Cook time

15 minutes

Servings

2 Portions

Recipe for Jeremy Pang’s Chicken and Broccoli Stir-Fry

Ingredients

  • 300g of boneless chicken thighs
  • 1 head of broccoli
  • 1 Inch of ginger
  • 1 tablespoon of light soy sauce
  • 1 teaspoon of sesame oil
  • 1 tablespoon of cornflour
  • 120ml of chicken stock
  • 3 tablespoons of oyster sauce
  • Pinch of sugar
  • 1 spring onion

Preparation Method

  1. Take the ginger, cutting into a 1 inch size before using your teaspoon to peel the ginger. Cut into fine slices. Lay the fine slices flat over the top of each other before cutting again into thin chopsticks.
  2. With your spring onion, cut the spring onion into chunks.
  3. With the broccoli, pulling it into chunks before cutting into smaller pieces with your cleaver.
  4. Take the chicken and cut into small chunks before placing into your mixing bowl and adding a tablespoon of light soy sauce into your mixing bowl, as well as, a pinch of sugar and corn flour.
  5. In another mixing bowl, mix together the oyster sauce and chicken stock.
  6. On a high heat, add the oil and allow it to get smoking hot, when hot, add the ginger into the pan, moving it around to stop it from burning.
  7. Adding more oil and the spring onions before pushing the ginger and spring onion to the back of the wok and adding more oil and the chicken.
  8. Sear the chicken without letting the chicken burn, begin to push and fold the chicken and allow it to sear again.
  9. After the chicken has begun to cook, add the broccoli and cook, conducting a wok toss if to much grey smoke is created.
  10. When the food has begun to cook all the way through, add the sauce, pouring across the whole dish.
  11. Pour the sauce across the whole dish, before pushing and folding so that the sauce is covering the broccoli and the chicken.
  12. Allow the sauce to cook before serving.

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