Chicken Stir-Fry with Broccoli & Mushrooms for Chinese New Year

Chinese Lunar New Year

This Friday February 12th is Chinese Lunar New Year. This Spring Festival has more than 4,000 years of history and is the longest and most important holiday of the year in Chinese culture. It is a time of celebration, to welcome the new year with a smile and let the fortune and happiness continue on. At the same time, this festive time involves ceremonies to wish for a good harvest. Celebrations last up to 16 days. Families get together on Chinese New Year’s Eve to celebrate. Children receive a red envelope with money as a symbol of the elders passing on a year of good fortune and blessings.

Image by Humphrey Muleba

At my organic kitchen we have a tradition of celebrating Chinese Lunar New Year. We decorate our house with red decorations and lanterns. We prepare a Chinese banquet and always invite family or close friends to celebrate with us. This year we’d love to invite you! And what better way than sharing one of my Chinese recipes.

We will be serving this chicken dish with white rice, steamed dumplings, a vegetable stir-fry (check my recipe in this blog) and almond or fortune cookies for dessert. Did you know that Fortune cookies do not exists in China? In fact, they were invented in San Francisco and I’ve been lucky to visit the factory!

Would you like to join us for our Chinese inspired banquet?

Chicken Stir-Fry with Broccoli & Mushrooms

I created this recipe for a Chinese inspired birthday cooking party. It is now one of my daughter’s favourite meal!

Ingredients (Serves 4)

500gr (1.1 lb) chicken thigh fillets, cubed into bite sizes
1 head of broccoli (florets only)
½ cup dry mushrooms soaked in hot water, drained and sliced
2 garlics finely chopped or grated
2cm (4”) piece fresh ginger, or 1 Tablespoon paste
2 whole scallions (green / spring onions) finely sliced
2 Tablespoons oil
Sesame seeds

Marinade

2 Tablespoons Tamari or Soy sauce
¼ cup oyster sauce
2 Tablespoons rice wine vinegar
2 Tablespoons Mirim (Japanese rice wine)
2 Tablespoons Chinese rice wine (or Sherry)
1 teaspoon sesame oil

Mix all sauces to make the marinade

Add 2 Tablespoons of the marinade over the chicken, coat well and let rest while you prepare the rest of the ingredients

Heat 1 Tablespoon of oil in a wok, or heavy bottom saucepan, over medium- high heat Stir-fry the chicken for about 3 to 5 minutes, or until all the juices are dissolved and it’s slightly brown. You can do this in batches. Reserve for later

Reduce the heat to medium-low, add the remaining oil and stir-fry the garlic and ginger until fragrant

Add broccoli and cook for 1 minute, followed by the mushrooms, and cook for 1 more minute

Increase heat to medium-high, add the marinade, toss through and cook for 2 more minutes

Add the chicken and scallions to the wok, mix well and cook for 2 extra minutes

Taste for seasoning and sprinkle with sesame seeds

You can add fresh chilli for some extra heat.

Enjoy! Xin nian kuai le (Happy Lunar New Year!)

Share with friends and family and don’t forget to share your photos and tag me 🙂

Leave your comments, I will be happy to read them and reply!

#eatwellandbehappy

 

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