Sesame chicken and broccoli
Skinless chicken breast
400 g, cut into 2cm pieces
2 clove(s), crushed
2 tsp, finely grated
4 cup(s), (380g), fresh or frozen
Salt reduced chicken stock
1 cup(s), (250ml)
2 tsp, (chilli paste)
2 individual, thinly sliced
- Heat sunflower oil in large wok over high heat. Stir-fry chicken in two batches for 2-3 minutes each batch, or until lightly browned. Transfer chicken to a bowl and set aside.
- Reduce heat to medium. Add sesame oil, garlic and ginger and stir-fry for 1 minute, or until fragrant. Add broccoli and toss to coat. Pour in stock, bring to the boil and cover wok. Boil 2-3 minutes or until broccoli is just tender.
- Meanwhile, whisk soy sauce, tomato sauce, brown sugar, sambal oelek and cornflour in a small bowl until smooth and combined.
- Return chicken to wok with sauce mixture and gently boil for 2-3 minutes, stirring occasionally, until chicken is cooked through and sauce is thickened. Serve sprinkled with shallots.