Chicken and chinese broccoli stir-fry

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Chicken and chinese broccoli stir-fry
  • 350 gram fresh singapore noodles
  • 1 tablespoon peanut oil
  • 750 gram chicken tenderloins, halved
  • 1 large brown onion, thickly sliced
  • 3 clove garlic, crushed
  • 1 kilogram chinese broccoli, roughly chopped
  • 80 millilitre (1/3 cup) oyster sauce
  • 1 tablespoon light soy sauce


Chicken and chinese broccoli stir-fry
  • 1
    Place noodles in a strainer and rinse under hot running water. Separate with a fork and drain well. Set aside.
  • 2
    Heat half of oil in a wok or large frying pan on high. Stir-fry chicken, in batches, for 2-3 minutes, until cooked through and browned.
  • 3
    Heat remaining oil in same wok on high. Stir-fry onion and garlic for 1 minute, until onion starts to soften.
  • 4
    Return chicken to wok with broccoli and sauces. Stir-fry for 1-2 minutes, until broccoli just wilts. Add noodles to wok and toss well to heat through. Serve immediately.