Uncategorized Supperclub: Total Noms Edition

| Wednesday, 1 August 2012 12:00


Now who doesn’t love a good stir-fry? It’s quick, easy and oh-so-good!

The BK crew found a mouth-watering recipe that we can’t wait to try! And you don’t have to worry about cleaning up a culinary tornado after cooking this tasty dish. It’s so easy that it only takes one pan — yes, just one pan — to make! Thanks to the lovely Mallory Dash’s Total Noms blog, we get to share this Stir-Fried Chicken and Chinese Broccoli recipe with all of you for this week’s Supperclub!



4-6 stalks chinese broccoli

2 tbsp canola oil

1 lb chicken tenders, chopped into chunks

4 cloves garlic, minced

1 cup cherry tomatoes, sliced in half

1/4 cup soy sauce

2 tbsp rice vinegar

2 scallions, sliced

2 cups white rice, cooked


The Chinese Broccoli: Start by boiling about 2 cups of water in a pan. Once boiling, add the chinese broccoli and let blanch for 2-3 minutes, until the green color is really popping. Drain the broccoli, discard the water and dry off the pan with a towel.

The Chicken: Return the same pan to medium heat. Once pan is hot, add the oil. Add the chicken chunks one at a time, making sure they are spread out in one layer on the pan. We want to get a nice crust here on the chicken, so do not move them around once they are in the pan. Let cook for about 5-6 minutes, then flip the chicken chunks to get the other side brown. Let cook for another 5 minutes, then remove to a plate layered with a paper towel to catch the grease. Keep pan on the heat.

Shkiaffing It Together: Add the garlic to the same pan and lightly brown, being careful not to burn. Add the blanched chinese broccoli and tomatoes, and saute for a minute. Now add the soy sauce and rice vinegar, and add the chicken back in. Cook for another minute to let the flavors meld, then serve over rice. Sprinkle scallions over top, and enjoy!

Wanna show off your stir-frying talents? Post your foodie pics to our Facebook group or tweet them and strut your stuff! Best pics will be chosen for our Weekly Roundup, so get going!

Psst. Check out Total Noms for more yummy recipes and fab food photo. Don’t be shy to say hello! You can also follow Mallory Dash her on Twitter @totalnoms.

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