Pro Tip: To slightly pre-cook the broccoli florets quickly place them in a bowl with about 1 tbsp. of water. Microwave for 1.5 minutes on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of them and brought them to that perfect point to add them to the wok.
Ingredients
SAUCE INGREDIENTS
- 3 tbsp (45 ml) Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce
- 1 tbsp (15 ml) Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 2 tbsp (30 ml) fish sauce
- 2 tsp (10 g) sugar
Pad Sew
- 3 tbsp. (45 ml) vegetable oil
- 1 lb. (450 g) chicken breast, sliced thin
- 2 garlic cloves, minced
- 2 eggs
- 1 1/2 cups (335 g) broccoli florets
- 4 cups (960 g) fresh rice noodle, separated
- 1/2 tsp. white pepper
Directions:
- Combine the Panda Brand Mushroom-Flavored Dark Soy Sauce, Lee Kum Kee Panda Brand Oyster-Flavored Sauce, fish sauce, and sugar in a small bowl and set it aside.
- Heat 2 tbsp. of oil to high heat in a large skillet for about 1 minute. When you see the first wisps of white smoke, add the chicken and garlic to the pan and sauté for about 1 minute or until the exterior of the chicken is mostly seared and opaque. Don’t be scared to really scrape the bits off the pan before they burn.
- Add the remaining tbsp. of oil to the pan and add in the eggs. Lightly scramble them until they are just set, about 30 seconds.
- Add the broccoli, tossing it constantly until it starts to turn dark green, about 1 to 2 minutes.
- Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute. Then add the sauce and stir constantly to combine for about 3 minutes until the noodles soak up the sauce and start to crisp slightly on the edges.
- When the chicken is cooked through and the sauces are absorbed, sprinkle with white pepper and combine very well.