Chicken pad kee mao
Ingredients • 500g chicken breast fillets, thinly sliced • 1 tbs sesame oil • 2 tbs peanut oil • 3…
Ingredients
• 500g chicken breast fillets, thinly sliced
• 1 tbs sesame oil
• 2 tbs peanut oil
• 3 garlic cloves, crushed
• 1 tbs grated ginger
• 2 long red chillies, seeds removed, finely shredded
• 4 spring onions, white part finely chopped, green part shredded
• 1 bunch Chinese broccoli (gai lan), stems and leaves separated
• 100g whole baby corn, halved lengthways
• 500g fresh thick rice noodles
• 2 tbs dark soy sauce
• 2 tbs oyster sauce
• 1 tbs fish sauce
• 2 tsp brown sugar
Method
1. Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat.
2. Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.
3. Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.
