Stir frying is a great way to get dinner on the table quickly. This Chicken & Broccoli Noodle Stir Fry is one to file in favourites for the autumn. High on flavour and on the table in 30 minutes. The sauce is sweet enough for kids but packs enough of a punch for the bigger folks as well. A great mid week meal for the busy fall ahead.
Although the ingredient list for this stir fry looks to be quite long, the recipe really is easy and most the the ingredients are pantry staples. Well, staples in my house.
Over the many years I have been dabbling around in my kitchen I have learned to keep a well stocked pantry. It is the key to cooking freely without having to nip out to the store every 5 minutes when you seem to have run out of hot chili flakes or tinned tomatoes. I have a simple rule, as soon as a pantry staple is running low, I add it to the shopping list. Okay, I do my best. I assure you it isn’t fool proof.
All of the ingredients to make this sauce are staples in my pantry. Things like soya sauce, teriyaki sauce, hot chilli sauce, brown sugar and so on are always on hand. Then it makes for a easy life when you find a recipe you like, but don’t feel like spending hours searching for the ingredients.
Notes About The Chicken & Broccoli Noodle Stir Fry
Chicken and Broccoli stir fry is nothing new for sure. In fact I already have a Chicken and Broccoli Stir Fry on the Blog. This one is not only different with the flavour of the sauce, but the method of cooking the chicken as well as adding noodles. Makes for a completely different dish.
- Well, a stir fry is a classic example of when you should be multi tasking.
- I generally always marinade the chicken first. Then I move on to making the sauce.
- Once the sauce is done I get cooking the chicken.
- Usually when the chicken is almost cooked, I put on the noodles and get the broccoli started. This way, you can be assure it is all ready at pretty much the same time to put together. Exhausted yet!
Notes Continued for The Chicken & Broccoli Noodle Stir Fry
- As you will see in the recipe below, the chicken breast were cooked whole, and then cut after cooking. Honestly, I do find the chicken more tender this way. The main downfall of this method, is sometimes it takes a while for the chicken to cook through and then the outside might start to dry out a bit. If you notice this happening, reduce the heat to the pan and add in a tiny splash of water. Just like a few tablespoons. This should solve the problem.
- If, however, when you take the chicken breast off the pan and cut it open to find the middle a little pink. I recommend you cut it all into strips and toss it back in the pan just for a minute or two over high heat. That is all it will need.
That just about sums it up. So get your pantry stocked and make a stir fry soon!
Get the recipe!
Chicken & Broccoli Noodle Stir Fry
- 2 Chicken breast
- 1 head broccoli cut into small florets
- 2 cloves Garlic crushed
- 3 Tablespoons soy sauce
- 2 Tablespoons teriyaki sauce
- 1 Tablespoon brown sugar
- 1/2 Teaspoon black pepper
- 9 oz Rice noodles
- 2 Tablespoons sesame oil
- Sesame seeds for garnish if desired
For the Sauce:
- 1 clove Garlic crushed,
- 1/2 inch piece of fresh ginger finely chopped
- 1/4 cup teriyaki sauce
- 1/4 Cup soy sauce
- 2 Tablespoon hot chili sauce
- 2 Cups water
- 2 Tablespoons brown sugar
- 1 Tablespoon olive oil
- 1 Tablespoon corn flour
- 2 Tablespoons cold water
- Place the chicken breast between two sheets of parchment paper. Using a kitchen hammer, flatten out the chicken breast to about 1 inch thickness.
- In a large shallow dish, combine the garlic, soy sauce, teriyaki sauce, brown sugar and pepper and whisk to combine.
- Put the chicken in the marinade, coat it completely and set aside.
- Make the sauce in a small saucepan set over medium heat. Add the olive oil, garlic and ginger. Stir for just a minute until it becomes aromatic. Add the teriyaki sauce, soy sauce, hot chilli sauce, water and brown sugar. Bring to a simmer and stir well. In a small glass combine the corn flour with the 2 tablespoons of water. Stir well and add to the simmering sauce until it thickens. Remove from heat.
- In a large skillet set over medium to high heat, add one tablespoon of the sesame oil. Add chicken breast and cook each side for 5-7 minutes or until cooked through. Remove from heat and transfer to a wooden cutting board. Cut the chicken into strips.
- Cook the noodles in a large sauce pan of boiling water for just about 4 minutes. Remove from heat and drain.
- In a large wok set over medium heat, add remaining tablespoon of sesame oil and toss in the broccoli. Cook for about 5 minutes, tossing as it cooks. With the wok still over the heat, add the chicken to the broccoli and give a good toss. Add the noodles and pour over the sauce. Stir really well until combined. Serve straight away. Garnish with sesame seeds if desired.
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