This is not an African dish but we africans like our asian cuisine and its so easy to prepare.
Whenever I find a head of broccoli in the market or store, this is the first thing that comes to mind. Juicy chicken and mushroom pieces, chunky and slightly crunchy broccoli, peppers and onion. I can eat this by the bowl full. No side dish necessary.
Stir fry Chicken and Broccoli
This is a perfect dinner for me any day. Especially with a pint of Zobo. Don't know if thats the best thing to drink with this but it works for me!
- 1/2 kg of well seasoned roasted chicken parts (I prefer to use thighs if I can)
- 1 large head of broccoli
- 6 dried shiitake mushrooms (optional)
- 2 red bell peppers
- 1 Medium onion
- 2 Cloves of garlic
- 1 small scotch bonnet pepper (Ata rodo)
- 2 tablespoons of coconut oil
- Salt to taste
- 3 tablespoons of chicken stock or a small stock cube
Stir fries involve cooking in a wok or similar pot on very high heat very quickly. So it is best to do all your prep work before you start cooking.
- Cut your cooked chicken into smaller pieces. I like to leave the bones in with some flesh on them.
- Cut up your broccoli into uniform pieces. You want them to cook evenly. Don't throw away the stalk of the broccoli it is one of the best parts. Peel and chop that up uniformly as well.
- Roughly cut the bell peppers, onion and mushrooms to medium sized pieces.
- Chop up the garlic and scotch bonnet pepper as finely as possible but not together. Keep them separate.
- Turn the heat up to high and add the coconut oil in your wok or similar pot. Get ready to work fast.
- throw in the onions & garlic and stir for a few seconds
- then add the chicken pieces and stir for about 1.5 mins
- Feel free to add a tablespoon or 2 of chicken stock or water when you need to prevent the pan from drying out
- add the bell peppers and mushrooms and keep stiring for another minute
- add the rest of your stock
- then throw in the broccoli
- stir to coat all the broccoli evenly with the stock you added earlier for about a minute. If it is drying up don't worry, the next step will fix that. Keep doing this for about a minute.
- Cover the wok or pot and lower the heat to medium and leave for 3 minutes.
- After 3 minutes uncover the wok or pot and stir. The broccoli should be cooked but still a little crunchy. If you don't like it crunchy, then cover again for 2 more minutes.
On occasion I like to add a good quality store bought stir fry sauce. e.g black bean sauce or oyster sauce in place of the stock but they really aren't necessary.
To add a sweet note to the dish add a teaspoon of honey before you add the broccoli to the stir fry.
This dish is best eaten straight away to enjoy the crunchiness of the vegetables. It is also good to eat next day but most of the crunch would have disappeared so thats okay too if you like that sort of thing.