Chicken and Broccoli Stir Fry

• 300g chicken thighs - sliced thinly or in chunks
• 1 head of broccoli, cut into florets
• 1-inch piece of Ginger
• 4 spring onions

The Marinade

• ½ tbsp oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornflour
• Pinch of sugar

The Sauce

• 120ml of Chicken stock
• 1 Tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 small dash of Dark soy
• ½ tsp Sugar
• Pinch of salt
• Sesame oil

Marinade the chicken  with soy sauce, sesame oil, and sugar and massage. Add cornflour and mix well. For best results marinade overnight or for a couple of hours in the fridge.

Cut the head of broccoli into florets and blanch for 2-3 minutes. Plunge into cold water, drain, and set aside.

Slice ginger and spring onions into fine matchsticks. Set aside.

Mix up the sauce with stock, oyster sauce, dark soy, sugar, and salt.

Prepare your wok clock. The chicken will go in first, followed by your ginger and spring onion, then the broccoli, and finally the sauce. 

Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking hot. Add the chicken and sear on all sides. Add the ginger and half the spring onion and stir-fry for 1 minute, until the spring onions have softened.

Add the broccoli, pour over the sauce, and bring to a vigorous boil. Cook, stirring, for a further 30 seconds, then spoon into a serving bowl. Scatter over the remaining spring onion and serve.