Ingredients
1 tsp cornflour
80 ml light soy sauce
1 tbsp sesame oil
700 g boneless chicken, cut in 25 mm pieces
120 ml chicken stock
25 g sugar
1 tbsp SIDS HOT WORCESTER SAUCE
½ tsp chilli powder
85 g rice noodles
20 ml rice bran oil, divided
275 g broccoli florets
65 g spring onions, chopped
2 tbsp garlic, minced
35 g dry roasted peanuts
200 ml Green Ginger Wine
Directions
In a small bowl, combine cornflour, soy, wine and sesame oil until smooth. Pour ¼ cup of marinade into a large, resealable plastic bag then add the chicken. Seal and shake until the chicken is fully coated then refrigerate for 20 minutes. Add stock, sugar, chilli and SIDS HOT WORCESTER SAUCE to the remaining marinade and set aside.
Cook noodles as per packet. Drain and discard marinade from the chicken. Stirfry chicken in 2 tsp oil for about 30 seconds then drain and keep warm. Stirfry broccoli in the remaining oil for 5 minutes then add onions and garlic. Stirfry a further 3-5 minutes until broccoli is tender. Return chicken and reserved broth to wok to boil for 2 minutes until thickened. Toss in noodles and stir. Serve with a garnish of peanuts.
