Cantonese Stir Fry Chicken

Lee Kum Kee Cantonese Stir Fry sauce is now one of my favourite sauces! It is available at Coles and Woolworth (Asian aisle). This stir fry recipe is quick, easy and delicious. Perfect for a weekday dinner, and the left over makes a very tasty lunch. This recipe makes enough for four people.

Ingredients

Half a kilo of stir fry cut chicken

Two bunches of broccolini - chop and discard the tough end of the stalk (about 2 cm), cut the rest of the stalk and florets to 5 cm pieces 

One large carrots - peeled and chop into thin slices (4mm)

A packet of Lee Kum Kee Cantonese Stir Fry Sauce

Oil 
Boiled Water

Cooking method

Blanch broccolini and carrots in boiling water for about two minutes. Drain and set the vegetables aside.

Heat a splash of oil in a wok (high heat), cook chicken in batches until the meat is thoroughly cooked. When the last batch is cooked, put all chicken in the wok, and pour in the sauce. Constantly stir until all chicken pieces are covered with the sauce. Cook for another two minutes to let the meat absorb the flavours.


Put the broccolini and carrots in the wok and stir well until the vegetables are coated with the sauce. Cook until the broccolini stalks are cooked (tender enough to be eaten). Don't over cook the broccolini. An over cooked broccolini will turn dark green instead of fresh bright green.

Serve dish with steamed rice.