Peanut Chicken And Broccoli Stir Fry
|Chicken thigh fillets||660 Gram, thinly sliced|
|Vegetable oil||60 Milliliter (1/4 Cup)|
|White onion||150 Gram, thinly sliced (1 Medium One)|
|Red capsicum||160 Gram, thinly sliced (1 Small One)|
|Broccoli||250 Gram, cut into florets|
|Bean sprouts||100 Gram|
|Toasted peanuts||50 Gram (1/4 Cup)|
|Green ginger wine||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Plum sauce||2 Tablespoon|
1. Combine chicken and marinade in large bowl. Cover; refrigerate 3 hours or overnight.
2. Drain chicken from marinade; reserve marinade. Heat 2 tablespoons of the oil in wok or large frying pan. Stir-fry chicken in batches until cooked through; remove chicken from wok.
3. Heat remaining oil in wok; stir-fry onion until soft. Add capsicum and broccoli; stir-fry until vegetables are just tender.
4. Return chicken, bean sprouts and reserved marinade to wok; stir-fry until mixture boils. Serve sprinkled with peanuts. marinade Combine ingredients in medium bowl; mix well.