Directions
- 1Cut chicken thigh into bite sized pieces.
- 2Marinate chicken with soy sauce, oyster sauce, cornstarch and oil.
- 3Combine light and dark soy sauce, oyster sauce, palm sugar, and white pepper to create a sauce.
- 4Cut rice noodle sheets into thick strips and separate each sheet.
- 5Chop garlic and slice Chinese broccoli, separating the stem from the leafy portion.
- 6Sauté the chicken until nicely seared and about 80% cooked through.
- 7Remove the chicken and sauté the garlic with the broccoli stems for a couple of minutes before adding the leafy portion.
- 8Once the leaves are wilted, push aside and fry up eggs and stir to scramble.
- 9Add the rice noodles along with the sauce, and stir until fully incorporated.
- 10Add back the chicken and the broccoli stir fry.
- 11Plate it up.
Ingredients
- 0.5 lbs chicken thigh (sliced)
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp cornstarch
- 1 lbs fresh rice noodles
- 4 cloves garlic (minced)
- 2 to 3 Chinese broccoli (sliced)
- 2 eggs
- neutral oil
- 2 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp palm sugar (or brown sugar)
- 0.5 tsp white pepper
- 1 tsp oil
Equipment
knifecutting boardbowlwok
Tips
- Serve with sliced Thai chilies and vinegar.
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