Chicken stir-fry with broccoli
Juicy chicken and crisp vegetables in a silky lemon butter sauce with Kikkoman Gluten free Soy Sauce—this quick and easy recipe is fresh, savoury and perfectly balanced.
Nutritional facts (per portion):
1,465 kJ / 350 kcalPreparation
Step 1
15 ml vegetable oil – 300 g chicken breast, sliced into strips
Heat a wok, add the oil and stir-fry the chicken for 3-4 minutes until golden. Remove and set aside.
Step 2
15 ml vegetable oil – 2 garlic cloves, finely chopped – 150 g broccoli florets – 80 ml water – 100 g red pepper, sliced into strips
Add the oil to the same wok, sauté the garlic and broccoli for 1-2 minutes. Add the water and let it evaporate over medium heat until the broccoli softens. Add the pepper and cook for another 2–3 minutes.
Step 3
30 ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 30 ml lemon juice – 30 g cold butter – 20 g toasted almond flakes
Return the chicken to the wok, add the Kikkoman Gluten free Soy Sauce and lemon juice. Stir well and heat for 1-2 minutes. Remove from the heat, add the cold butter and stir until melted and the sauce emulsifies. Top with the toasted almond flakes.
Tip
For perfectly browned chicken, cook in small batches and avoid stirring for the first 2 minutes.
Recipe-ID: 1630
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15 ml vegetable oil – 300 g chicken breast, sliced into strips
Heat a wok, add the oil and stir-fry the chicken for 3-4 minutes until golden. Remove and set aside.
15 ml vegetable oil – 2 garlic cloves, finely chopped – 150 g broccoli florets – 80 ml water – 100 g red pepper, sliced into strips
Add the oil to the same wok, sauté the garlic and broccoli for 1-2 minutes. Add the water and let it evaporate over medium heat until the broccoli softens. Add the pepper and cook for another 2–3 minutes.
30 ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 30 ml lemon juice – 30 g cold butter – 20 g toasted almond flakes
Return the chicken to the wok, add the Kikkoman Gluten free Soy Sauce and lemon juice. Stir well and heat for 1-2 minutes. Remove from the heat, add the cold butter and stir until melted and the sauce emulsifies. Top with the toasted almond flakes.
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