Name: Chicken and chinese broccoli stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 gram fresh singapore noodles; 1 tablespoon peanut oil; 750 gram chicken tenderloins, halved; 1 large_piece (200g) brown onion, sliced thickly; 3 clove garlic, crushed; 1 kilogram gai lan, chopped coarsely; 1/3 cup (80ml) oyster sauce; 1 tablespoon light soy sauce

Ingredients

350 gram fresh singapore noodles

1 tablespoon peanut oil

750 gram chicken tenderloins, halved

1 large_piece (200g) brown onion, sliced thickly

3 clove garlic, crushed

1 kilogram gai lan, chopped coarsely

1/3 cup (80ml) oyster sauce

1 tablespoon light soy sauce

Method

1.Rinse noodles in strainer under hot water. Separate noodles with fork, drain.

2.Heat half of the oil in wok, stir-fry chicken, in batches, until browned all over and cooked through.

3.Heat remaining oil in wok, stir-fry onion and garlic until onion softens.

4.Return chicken to wok with gai lan and sauces, stir-fry until gai lan just wilts. Toss chicken mixture with noodles to serve.

You can use any type of fresh noodle in this recipe you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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