This is one of my favourite Asian recipes, it has both Chinese and Thai ingredients in there and it is so easy to make. If you can try and marinate your chicken for at least 20 minutes, it will make the dish so much tastier.
- Chicken thighs, chopped into bite sized pieces
- 2 tbsp Soy sauce
- 1 tbsp Shaohsing rice wine,
- 1 tsp Sesame oil
- Black pepper
- 1 tsp cornflour
- White onion
- 3 garlic cloves
- 1 tbsp Fish sauce
- 2 tbsp Oyster sauce
Add the chicken thighs to a bowl with the soy sauce, shaohsing rice wine, sesame oil, pepper and cornflour and stir until combined. Pop this into the fridge for at least 20 minutes.
While the chicken is in the fridge, chop the onion into large chunks, and finely chop the garlic. Cut the broccoli into bite sized pieces and simmer the broccoli in a saucepan of salted boiling water for 5 minutes.
In a wok, add 1 tablespoon of sesame oil and fry the chicken until browned. Remove from the wok and cover in kitchen roll to absorb the excess oil. Put the wok back on the heat and add the onion and garlic until softened. Then add the fish sauce, oyster sauce, along with 1 tbsp soy sauce and 1 tbsp of shaohsing rice wine, then add the chicken back in along with the broccoli. Simmer until the chicken is cooked through and the sauce has thickened.
Serve with brown rice.