A deliciously crisp chicken stir-fry with tender broccoli and delicate rice noodles, tossed in a savory, tangy sauce with a hint of chili and toasted sesame.
Ingredients extracted via AI
2 PL sesame seedsrice noodleschicken breasts220 g broccoli floretssaltblack pepper2 ČL five-spice powder1 PL oilgarlic2 ČL chili jam2 PL white wine vinegar2 PL soy sauce1 ČL sesame oil
Procedure generated via AI
Heat a large non-stick pan over high heat.
Add about two tablespoons of sesame seeds to the pan and toast them briefly until fragrant; then remove and set aside.
Pour boiling water over the rice noodles and let them soak for 3 to 4 minutes until softened.
Cut the chicken breasts into pieces about 1.5 cm in size.
Season the chicken pieces with salt, black pepper, and two teaspoons of five-spice powder.
Add a tablespoon of oil to the pan and fry the chicken pieces until golden and crispy.
Add chopped garlic to the pan and cook until aromatic.
Trim the broccoli into florets and slice the remaining stalks into thin diagonal pieces about half a centimeter thick.
Once the chicken is crispy and golden, add the sliced broccoli stalks and stir-fry for one minute.
Drain the rice noodles and place them in a mixing bowl.