Chicken and Broccoli Stir-Fry with Brown Rice and Ketjap Video
A quick stir-fry with chicken fillet pieces, broccoli, carrot, and mushrooms in a savoury soy-ketjap sauce. The sauce is lightly thickened with cornflour, ensuring it clings well to the rice and vegetables.
Method
- Cook the brown rice according to the package instructions.
- Cut the chicken fillet into pieces. Chop the onion, slice the carrot into thin half-moons, slice the mushrooms, and finely chop the garlic.
- In a bowl, mix the soy sauce, ketjap, broth, and cornflour until smooth.
- Heat 1 tbsp of oil in a wok or large frying pan. Fry the chicken for 4 to 5 minutes until browned and nearly cooked through. Remove from the pan.
- Add the remaining oil to the pan and stir-fry the onion, carrot, broccoli, and mushrooms for 5 to 6 minutes. Add the garlic in the last minute.
- Return the chicken to the pan and pour in the sauce. Let it simmer for 2 to 3 minutes until the chicken is cooked through and the sauce is lightly thickened.
- Taste and adjust seasoning with pepper and possibly a splash more soy sauce.
- Serve the stir-fry over the brown rice.
Veggie swap. Replace the chicken with 380 gr drained chickpeas and add them briefly with the vegetables.
Tip. Slice the carrot thinly so it cooks at the same time as the broccoli and keeps the stir-fry nice and crunchy.