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Sticky Chinese chicken
Sticky Chinese chicken
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Prep Time:
140 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Vibrant chicken stir-fry with flavorful Asian marinade.
Ingredients:
  • 2cm piece fresh ginger, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • 22.60 gm barbecue sauce
  • 32.00 gm brown sugar
  • 86.63 gm soy sauce
  • 40.00 ml shao hsing (Chinese cooking wine)
  • 600g chicken breast fillet, thinly sliced
  • 36.40 gm peanut oil
  • 250.00 ml red onion, sliced, roasted
  • 250.00 ml roasted capsicum
  • 250.00 ml carrot, roasted
  • 1 head broccoli, cut into small florets
  • 450g packet fresh hokkien noodles
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 1 tsp Chang’s sesame oil
Instructions:
  • In a glass or ceramic bowl, mix together ginger, garlic, barbecue sauce, sugar, 1/4 cup soy sauce, and rice wine. Add chicken and toss until well coated. Refrigerate for 2 hours.
  • Preheat a wok or large, deep frying pan over medium-high heat. Add 1 tablespoon of oil and swirl to coat. Stir-fry chicken in batches for 3 to 4 minutes until golden brown and cooked through. Transfer to a bowl.
  • In a hot wok, sauté the onion, capsicum, carrot, and broccoli in the remaining oil for 5 minutes until vegetables are warm. Add the chicken back to the wok and stir-fry for an additional 1 to 2 minutes until heated through.
  • 1. Place noodles in a heatproof bowl and cover with boiling water. Let sit for 2 to 3 minutes until tender. Drain and separate noodles with a fork. Drizzle with sesame oil and the rest of the soy sauce. Toss well to combine and serve with stir-fry.

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