Ingredients Jump to Instructions ↓

  1. 300 g breast of chicken, cut into strips (marinate for about 10 minutes)

  2. 200 g broccoli heads, blanched

  3. 50 g roast almonds

  4. 2 tbsp vegetable oil

  5. 1 tbsp cornstarch

  6. 1 tbsp rice wine or sherry

  7. To marinate chicken:

  8. 1 tbsp rice wine

  9. For the sauce:

  10. 3 tbsp vinegar

  11. 2 tbsp sugar

  12. 1 tbsp tomato ketchup

  13. 1/2 tsp salt

  14. 1 tsp cornstarch

Instructions Jump to Ingredients ↑

  1. Heat ½ tbsp vegetable oil in the wok and quickly fry the broccoli. Switch to low heat and continue to cook until broccoli is half-cooked.

  2. Remove the broccoli, clean the wok and pour in 1 ½ tbsp vegetable oil to warm. Roll the chicken pieces in cornstarch and fry quickly in the oil.

  3. Add rice wine and switch to lowest setting to continue gently for a few minutes.

  4. Push the chicken pieces to one side of the wok, pour in the sauce, heat for a few minutes and then add the broccoli and almonds. Mix well.


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