|This was not a fun dinner. Miss F was not a fan of the "mell", she thought something smelled bad. C was suspicious and then refused to eat the dish since he suspected it contained fish sauce. This made Miss F refuse to eat it, which is a shame because I know she would have liked it, since the flavors are similar to Drunken Noodles. C cooked chicken nuggets for her and said "no more fish sauce." Sigh. I thoroughly enjoyed this stir fry adapted from "300 Best Stir-Fry Recipes" by Nancie McDermott. Ah well, more leftovers for me.|
1 tablespoon oyster sauce
1 tablespoon black soy sauce
2 tablespoons fish sauce
½ cup chicken broth
4 teaspoons cornstarch
1 tablespoon vegetable oil
2 chicken breasts, cut into bite sized pieces
2 cups of bite size broccoli florets
½ teaspoon chili paste
1 tablespoon minced ginger
1 tablespoon garlic
Combine in a small bowl start with the oyster sauce, black soy sauce, fish sauce, and broth. Set aside.
Heat pan on medium high until hot then add oil, swirl the pan to coat the bottom, then add the chicken. Stir fry the chicken until just cooked through, add the broccoli and stir fry for 3 minutes more. Make a well in the center and add chili paste, garlic and ginger. Sauté for about 30 seconds, toss to combine.
Whisk sauce then add cornstarch and whisk again. Add the sauce to the chicken and broccoli. Stir to combine remove from heat. Serve immediately over rice.
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